
Gingerbread Caramel Cookie Sandwiches
Ingredients
For the Soft Gingerbread Cookies
- BUBBL’R Blood Orange Mango Mingl’r for serving
- 3 ¼ cup all purpose flour
- 1 tsp. baking soda
- ½ tsp. fine sea salt
- 1 tbsp. ground cinnamon
- 1 tbsp. ground ginger
- ½ tsp. ground nutmeg
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ½ cup molasses
- 1 large egg
- 1 tsp. vanilla extract
For the Ginger Cream Cheese Buttercream
- 6 tbsp. unsalted butter softened
- 100 gms cream cheese softened
- 1-2 cups powdered sugar
- 2½ tsp. ground ginger
- 1 tsp. vanilla extract
- 1 tbsp. heavy cream
For Homemade Soft Caramel
- ½ cup heavy cream
- 7 tbsp. unsalted butter cubed
- 1 cup granulated cane sugar
- 1 tsp. fine sea salt
Instructions
For the Soft Gingerbread Cookies
- In the bowl of a stand mixer, combine the butter and brown sugar. Beat for 2 minutes.
- Add the cream cheese and beat one more minute, until smooth.
- Add the molasses, egg, and vanilla. Mix until well-combined.
- In a separate bowl, whisk the flour, baking soda, salt, and spices together. Add into the molasses mixture. Mix until all ingredients are well-incorporated.
- Wrap the cookie dough tightly in plastic wrap. Chill in the fridge for at least 2 hours. (TIP: This is the perfect time to make the soft caramel.)
- Preheat oven to 350F. Line 2 large baking pans with parchment paper.
- Roll out the dough on a lightly floured surface to ⅛” thick. Cut out using gingerbread men cookie cutters, cut out the cookies to place on the prepared baking pans.
- Bake for 8-10 minutes, until set in the center. Be careful not over bake as you want them to be a soft chewy cookie. Let cool completely before assembling cookie sandwiches.
For the Ginger Buttercream
- In the bowl of a stand mixer, beat the butter and cream cheese until smooth, about 2 minutes.
- Add the powdered sugar, ground ginger, vanilla extract, and heavy cream. Whisk until light and fluffy. (If too thin, add more powdered sugar. If too thick, add more heavy cream.)
- Transfer the buttercream to a piping bag with ¼” diameter tip.
- Pipe along the edges of half of the cooled cookies. Add a small spoon of the soft caramel inside the buttercream, then sandwich with another cookie.
- Enjoy with BUBBL’R Blood Orange Mango Mingl’r for a refreshing complimentary drink!
For the Homemade Soft Caramel
- In a small saucepan over medium-low heat, add the sugar and ¼ cup water. Stirring constantly, allow the sugar to dissolve completely. You can test this by removing a little with a spoon and rubbing between fingers to feel for any grainy-ness.
- Increase the heat to medium-high, stirring consistently, to let the sugar come to a boil. Stir until a deep amber color and a candy thermometer registers 350F.
- Remove from heat and add the cubed butter. Whisk until the better has melted into the sugar.
- Return the saucepan to low heat. While you whisk, slowly pour in the heavy cream. Once fully incorporated, let it cook another 1-2 minutes.
- Let the caramel cool before adding into the center of the ginger buttercream.