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Cassidy Morris

Salted Caramel Gingerbread Cookies

These Salted Caramel Gingerbread Cookies are the perfect festive holiday cookie recipe. They're a soft and chewy gingerbread cookie with salted caramel cream cheese frosting, a swirl of salted caramel and a pinch of salt. They are two festive flavors: gingerbread and caramel rolled up into one delicious Christmas cookie. The spicy cookies with the creamy smooth frosting make these cookie so good.
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Prep Time 30 minutes
Cook Time 30 minutes
1 hour
Servings: 30 cookies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For Cookies:
  • 1 cup butter browned
  • 1 cup brown sugar
  • 1/3 cup sugar
  • 1 tbsp vanilla extract
  • 1 egg + 1 egg yolk
  • 1/4 cup molasses
  • 1/2 tsp ginger
  • 1 tbsp cinnamon
  • 1/2 tsp cream of tartar
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp Diamond Crystal Kosher salt
  • 1 tbsp cornstarch
  • 2 1/2 cups flour
Salted Caramel Sauce:
  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup heavy whipping cream
  • pinch of Diamond Crystal Kosher Salt
  • splash of vanilla
For Cream Cheese Frosting:
  • 1/2 cup butter 1 stick
  • 8 oz cream cheese
  • splash of vanilla
  • 4-5 cups powdered sugar
  • pinch of Diamond Crystal Kosher Salt
  • 1/4 cup heavy whipping cream

Method
 

For Cookies:
  1. Pre-heat oven to 350° F and line your baking sheets with parchment paper.
  2. In a sauce pan over medium high heat, add your butter and let melt. Once it's melted keep it on the heat and let it cook for 5-10 minutes until it foams up and then turns brown. Let cool.
  3. In a large bowl, add your brown butter, brown sugar, and white sugar and mix until light and fluffy.
  4. Add your egg, egg yolk, molasses and vanilla and whisk until well combined and frothy.
  5. Once all your wet ingredients are combined, add your spices and the rest of your dry ingredients and mix until combined.
  6. Scoop your dough into 1-2 inch balls and place on your baking sheets lined with parchment paper.
  7. Bake in the oven at 350°F for 8-10 minutes. (Make sure to under bake rather than over bake.) They will continue to cook on the pan even once they are out so if you want a soft cookies, don't over bake.
  8. Remove from oven and scoot each cookie with a round cookie cutter or glass. Let cool.
For Cream Cheese Frosting:
  1. In a large bowl of a stand mixer (or using a hand mixer) add your cream cheese and softened butter and whip until well combined and light and fluffy.
  2. Add your vanilla, powdered sugar, and Diamond Crystal Kosher Salt. Mix again. Add your heavy whipping cream to get that smooth and creamy texture.
For Salted Caramel Sauce:
  1. In a sauce pan over medium heat add your butter and brown sugar and let melt. Stir until they are fully combined and let mixture cook until it bubbles.
  2. Once it starts to bubble continue stirring and cooking for a couple more minutes and until it starts to foam and look like melted peanut butter. Don't walk away from stove as this could burn easily.
  3. Remove from heat and add your Diamond Crystal Kosher Salt, vanilla extract and heavy cream and stir until it comes together.
  4. Once your caramel sauce has cooled, add about 1/3 to 1/2 of it to your cream cheese frosting and mix until combined.
  5. Frost each of your gingerbread cookies with the frosting. Add a swirl of caramel using a offset spatula or spoon and sprinkle with some Diamond Crystal Kosher Salt.
  6. Serve, Share and Enjoy!!