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–+ servings
Gingerbread Caramel Cookie Sandwiches
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Gingerbread Caramel Cookie Sandwiches

Soft, spiced gingerbread cookies filled with a dreamy caramel buttercream and homemade caramel sauce!
Servings 9 Cookie Sandwich
Author Molly Murphy

Ingredients

For the Caramel Sauce (Do First):

  • 1 cup granulated sugar
  • ¼ cup water
  • 3 tablespoons light corn syrup
  • ¾ cup heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter

For the cookies:

  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • ¼ cup dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup molasses
  • 2 ¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • pinch of kosher salt

For the Cream Cheese Frosting

  • 4 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 1 teaspoon pure vanilla extract
  • 3 cups powdered sugar

Pinch of salt

  • ½ cup salted caramel recipe above
US Customary - Metric

Instructions

For the Caramel Sauce:

  • In a medium saucepan, stir together the water, sugar, and corn syrup. Mix gently until combined.
    1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
  • Heat over medium until it begins to boil. Once boiling, do not stir to avoid crystallization.
  • Continue boiling until the mixture turns golden brown. Be cautious as it can burn quickly. It can go from amber to burnt in matter of seconds.
  • Meanwhile, microwave the heavy cream for 1 minute to warm it.
    ¾ cup heavy cream
  • Once the caramel reaches a golden color, remove from heat and slowly add the warm cream while whisking constantly.
  • Stir in the vanilla extract, salt, and butter until fully combined.
    2 teaspoons pure vanilla extract, 1 teaspoon salt, 1 tablespoon unsalted butter
  • Transfer the caramel to a bowl and let it cool.

For the cookies

  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula halfway through.
    ½ cup unsalted butter, ¾ cup granulated sugar, ¼ cup dark brown sugar
  • Add the egg and mix on medium speed until fully incorporated, about 30 seconds. Then mix in the vanilla extract and molasses, on low speed until evenly combined.
    1 large egg, 1 teaspoon vanilla extract
  • In a separate bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt.
    ¼ cup molasses, 2 ¼ cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, pinch of kosher salt
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Ensure there are no flour streaks, but do not overmix.
  • Scoop the dough into balls using a 3-tablespoon cookie scoop. Arrange the balls on a lined baking sheet or plate, ensuring they don’t touch, and refrigerate for 15-20 minutes.
  • While the dough chills, preheat your oven to 350°F and line two cookie sheets with parchment paper.
  • Once chilled, place 9 dough balls on each prepared cookie sheet, spacing them 2-3 inches apart to allow for spreading.
  • Bake the cookies for 11 minutes, or until the edges are set. Once they are hot and out of the oven, use a flat surface and gently press each one so they are flat! Let them cool completely on the baking sheets before assembling.

For the Cream Cheese Frosting:

  • In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes until creamy and smooth.
    4 ounces cream cheese softened, ½ cup unsalted butter softened
  • Scrape down the sides and bottom of the bowl, then beat for another 2 minutes.
  • With the mixer on low speed, gradually add the powdered sugar. Once combined, add the cooled caramel sauce, vanilla extract, and a pinch of salt.
    1 teaspoon pure vanilla extract, ½ cup salted caramel recipe above, 3 cups powdered sugar
  • Increase mixer speed to medium and beat for 3-5 minutes until the frosting is smooth and fluffy.

Assembly

  • Ensure the cookies are completely cooled before assembling.
  • Pipe a thick rim of cream cheese frosting around the edges of half of the cookies to create a well for the caramel. Be sure the rim is sturdy enough to hold the caramel but not overly thick.
  • Fill the frosting well with caramel sauce.
  • Top each frosted cookie with an unfrosted cookie and gently press them together to create sandwich cookies. I added melted white chocolate on top for fun, but not necessary!
  • Serve and enjoy!