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Gingerbread Caramel Cookie Sandwiches

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
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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.