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Salted Caramel Ginger Cream Cookies

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Soft, chewy ginger cookies filled with rich buttercream and topped with homemade salted caramel sauce and a pinch of flaky salt for the perfect balance of sweet, salty, and spicy flavors.

Ingredients

2 ¼ cups all-purpose flour

2 teaspoons baking soda

1 ½ teaspoons ground ginger

1 teaspoon ground cinnamon

½ teaspoon kosher salt

¾ cup unsalted butter, room temperature

½ cup granulated sugar, plus more for rolling cookies

½ cup packed brown sugar

¼ cup molasses

1 egg

1 cup unsalted butter, room temperature (for buttercream)

5 cups powdered sugar (for buttercream)

1 teaspoon pure vanilla extract (for buttercream)

Flaky salt, for garnish

48 Werther’s Original Chewy Caramels (10.8 ounces), unwrapped (for caramel sauce)

2 tablespoons water (for caramel sauce)

2 tablespoons heavy cream (for caramel sauce)

½ teaspoon kosher salt (for caramel sauce)

Instructions

  1. For the cookies:
    Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
    In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and kosher salt. Set aside.
    In a large bowl, beat together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
    Beat in the molasses and egg until combined.
    Gradually add the dry ingredients to the butter mixture, mixing until fully incorporated.
    Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the granulated sugar to coat. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
    Bake for 10-12 minutes, or until the cookies have spread and are golden brown around the edges. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
  2. For the buttercream and assembly:
    Beat the unsalted butter in a large bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until the mixture is fluffy and fully incorporated. Add the vanilla extract and mix until combined.
    Once the cookies are completely cooled, spread a generous amount of buttercream on the flat side of one cookie and top it with another to form a sandwich. Repeat with the remaining cookies.
  3. For the caramel sauce:
    In a small saucepan over low heat, melt the Werther’s Chewy Caramels with the water, heavy cream, and kosher salt. Stir occasionally until the caramel is smooth and fully melted.
    Once the cookies are assembled, drizzle the warm caramel sauce over the top of the sandwich cookies, allowing it to drip slightly down the sides.
    Sprinkle a pinch of flaky salt on top of each cookie for that perfect sweet and salty finish.

Notes

The dough can be made ahead and refrigerated for up to 2 days before baking.

If you’re short on time, you can use store-bought caramel sauce instead of making your own with Werther’s Chewy Caramels.

Molasses can be substituted with dark corn syrup or honey, though it will alter the flavor slightly.

If you want to make these cookies spicier, add an extra teaspoon of ground ginger or a pinch of cayenne pepper.

For a dairy-free version, use dairy-free butter or margarine and dairy-free heavy cream for the caramel sauce.

Nutrition

Find it online: https://justsosavory.com/salted-caramel-ginger-cream-cookies/