Gingerbread Sugar Cookie Recipe with Salted Caramel
Gingerbread Sugar Cookies are perfectly-spiced soft and chewy Gingerbread Cookies, topped with a thick layer of rich Salted Caramel and frosted with heavenly Caramel Buttercream.
Servings: 18
Ingredients
Gingerbread Cookie Base:
- ½ cup Butter Softened
- 2 tablespoons Coconut Oil Crisco
- ½ cup Brown Sugar 106g
- 2 tablespoons Granulated Sugar
- 1 tablespoon Milk
- 1 Egg Large
- ¼ cup Vegetable Oil 56ml
- 6 tablespoons Powdered Sugar 90g
- ¼ cup Molasses 60ml
- 3¼ cups All Purpose Flour 390g
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- ¼ teaspoon Ground Cloves
Salted Caramel Topping:
- 11 ounces Caramels unwrapped
- ¼ cup Evaporated Milk
Caramel Buttercream Frosting:
- ½ cup Butter softened
- 1 teaspoon Vanilla Extract
- ¼ cup Caramel Syrup
- 3 cups Powdered Sugar
- 1-3 Tablespoons Milk or Heavy Cream
- Sea Salt Flakes Garnish
Instructions
Gingerbread Cookie Dough Base
- Preheat Oven to 350F degrees. Line 2 baking sheets with parchment paper and set aside. Add softened Unsalted Butter, Coconut Oil, Brown Sugar, and Granulated Sugar to a large mixing bowl or the large bowl of a stand mixer.
- Cream the ingredients together using an electric mixer or the paddle attachment of a stand mixer until the mixture is light and fluffy. Scape down the sides of the bowl as needed to include all of the ingredients.
- Add the Egg and Milk to the mixture and continue to cream the ingredients together. Slowly drizzle the Vegetable Oil into the mixture and add the Powered Sugar a little at a time. Cream together for 2-3 minutes. The mixture will change texture from light and fluffy to glossy and smooth.
- Add the Molasses and mix until it is fully combined into the mixture.
- Gradually add the All Purpose flour, Baking Soda, Baking Powder, Ground Cinnamon, Ground Ginger, Ground Cloves, and Salt, mixing it well to form a cookie dough that should be soft but not sticky. If the mixture is too sticky then add a little bit more All Purpose Flour, but be careful not to add too much.
- Use a #24 Cookie Scoop to scoop out 3 tablespoons of the cookie dough and place it on the prepared baking sheet. Press the cookie dough flat by using the base of a drinking glass. To prevent the glass from sticking to the dough dip the base of the glass in a shallow bowl containing 1-2 tablespoons of granulated sugar.
- Transfer the cookies to the oven and bake at 350F degrees for 8-10 minutes. When the cookies are ready the edges of the cookies will be set and the center will no longer be glossy.
- Move the baked cookies from the baking tray to a wire rack for them to fully cool before adding the Salted Caramel topping and the buttercream frosting.
Salted Caramel Topping
- Add the Caramels and Evaporated Milk into a medium bowl and microwave in 30 second increments until the Caramels have melted fully. Stir until smooth.
- Carefully spoon the melted caramel onto the cooled cookies. Use the back of the spoon to spread the caramel up to the edges of the cookie.
- Sprinkle some Sea Salt Flakes over the top of the caramel on the cookies.
Caramel Butter Cream Frosting
- Add softened Butter, Vanilla Extract and Caramel Syrup to a separate bowl and mix until fully combined.
- Add the Powdered Sugar to the mixture and mix well to combine.
- Add 1-2 tablespoons of Milk or Heavy Cream to thin the frosting until it reaches the desired consistency. I tend to add only a few drops at a time until the consistency is right because a little bit of liquid goes a long way, so be careful when adding the Milk or Heavy Cream. When the caramel layer has fully cooled, spread or Pipe the caramel frosting onto each cookie. Garnish with a drizzle of caramel syrup and additional Sea Salt Flakes if desired.
Notes
Storage:
- Store the cookies: Store cooled cookies in an airtight container at room temperature for up to 7 days. Gingerbread Sugar Cookies will stay fresh for up to a week but are best if enjoyed within 3-4 days. For the best results, store the cookie bases on their own and only add the caramel layer and frosting when you are ready to serve them.
- Storing the dough: You can prepare the Gingerbread Sugar Cookie dough in advance. Wrap it tightly in plastic wrap, place it in a Ziploc bag, and store in the refrigerator for up to 3 days. When you're ready to bake the cookies, let the dough sit at room temperature for a few minutes to soften slightly.
- Freezing the cookies: Cookies can be stored in a sealed container and frozen for up to 3 months. Place parchment paper between each layer to prevent the cookies sticking together. For the best results, freeze the cookie bases on their own and only add the caramel layer and frosting when you are ready to serve them.
- Freezing the dough: You can freeze the Gingerbread Sugar Cookie dough for up to 3 months. Wrap it tightly in plastic wrap, place it in a Ziploc bag, and store in the freezer. When you're ready to bake the cookies, let the dough sit at room temperature for roughly 30 minutes to thaw.
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