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Gingerbread Caramel Cookie Sandwiches – Soft, spiced gingerbread cookies filled with a dreamy caramel buttercream and homemade caramel sauce!

Get ready to meet your new favorite holiday cookie! These Gingerbread Caramel Cookie Sandwiches are the ultimate cozy treat, with soft and spiced gingerbread cookies hugging a luscious swirl of caramel buttercream. They’re perfectly chewy with just the right balance of warm spices and gooey sweetness in every bite. Basically, if holiday magic had a flavor, it would taste just like these cookies!

If you’re looking for the ultimate holiday season treat, these Gingerbread Salted Caramel Buttercream Cookie Sandwiches are exactly what you need. Inspired by the magical snacks of Walt Disney World, specifically Epcot’s Germany Pavilion, this recipe brings a bit of Disney Parks magic straight to your kitchen.

Why You’ll Love This Recipe

Soft gingerbread cookies paired with creamy salted caramel buttercream frosting create a flavor combination that’s simply irresistible.
Perfect for the holiday season or anytime you’re reminiscing about your favorite Epcot snack.
A great way to make magical treats at home without booking a ticket to Disney Parks.
Easy to follow, with pro tips for making sure you get that signature softness and caramel filling.

Ingredients – Gingerbread Caramel Cookie Sandwiches

Next, here are some ingredients that you will need to make these Gingerbread Caramel Cookie Sandwiches, for a full list of ingredients, check out the recipe card below!

Granulated sugar – The magical sweetener for both the caramel sauce and the cookies. It’s doing double duty here!
Light corn syrup – Keeps the caramel sauce from turning into a gritty mess. Trust me, you don’t want to skip this.
Heavy cream – Makes the caramel sauce extra luxurious and the buttercream totally dreamy.
Pure vanilla extract – That little extra “oomph” that makes everything taste better!
Unsalted butter, softened – Your cookies and frosting wouldn’t be the same without this!
Room temperature butter – Room temp is key! It blends like a dream and gives you perfect results every time.
Egg – Helps hold everything together while keeping your cookies soft and chewy.
Molasses – The MVP of gingerbread. It’s deep, rich, and basically the flavor of the holidays.
All-purpose flour – You need this to hold everything together—it’s the backbone of your cookies.
Ground ginger – The spice that makes gingerbread, well, gingerbread.
Baking soda – Gives the cookies just enough lift for that soft texture you’ll love.
Ground cinnamon – Warm and cozy vibes in a bottle.
Ground cloves – A little goes a long way to give your cookies that classic holiday flavor.
Kosher salt – Balances the sweetness and makes every bite pop.
Cream cheese, softened – This is where the frosting gets that smooth, tangy, I-could-eat-it-with-a-spoon texture.
Powdered sugar – Sweet, fluffy magic for frosting that pairs perfectly with the salted caramel.

Step-by-Step Instructions

Make the Caramel Sauce:

Combine water, sugar, and light corn syrup in a mixing bowl or saucepan.
Heat over medium speed until the mixture begins to boil. Avoid stirring to prevent crystallization.
When the mixture turns golden brown, carefully whisk in the warm heavy cream, followed by the butter, salt, and vanilla extract. Set aside to cool.

Prepare the Cookie Dough:

In the bowl of a stand mixer, cream together the softened butter and sugar on medium speed until fluffy.
Mix in the egg, vanilla, molasses, and cream until smooth.
Add the dry ingredients (flour, ginger, baking soda, cinnamon, cloves, and salt) and mix on low speed until combined. The dough will be soft yet easy to handle.

Chill and Bake

Scoop the cookie dough into balls and place them on a baking sheet lined with parchment paper.
Chill the dough for 15-20 minutes in the fridge.
Preheat your oven to 350°F and bake the cookies for 14-15 minutes, or until the edges are set. Let them cool completely on a cooling rack.

Make the Buttercream:

In the bowl of a stand mixer or using a hand mixer, beat the softened butter and cream cheese until creamy.
Gradually add the powdered sugar, then mix in the caramel sauce, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.

Assembly – Gingerbread Caramel Cookie Sandwiches

Once the cookies are cooled, pipe the salted caramel buttercream frosting onto one cookie, creating a thick rim.
Add a spoonful of caramel sauce to the center of the frosting.
Top with a second cookie and gently press together.
Repeat with the remaining cookies. If you prefer smaller cookies, use a ziploc bag or piping bag for precision.

Tips and Tricks – Gingerbread Caramel Cookie Sandwiches

Room Temperature Ingredients: Ensure the butter and cream cheese are at room temperature for smooth, lump-free frosting.
Storage: Store the cookie sandwiches in an airtight container at room temperature for up to 3 days or in the fridge for a longer shelf life.
Perfect Bake Time: To achieve soft gingerbread cookies, bake until just set; overbaking will result in a firmer texture.
Don’t Overbake: Take the cookies out when the centers look a little soft—they’ll set up perfectly as they cool.
Smooth Buttercream: Make sure your butter is nice and soft, and sift that powdered sugar for the dreamiest caramel buttercream ever.
Salty-Sweet Magic: Add a tiny sprinkle of flaky sea salt on the buttercream for that extra “wow” factor.
Easy Assembly: Spread or pipe the buttercream for a cute, clean finish when sandwiching the cookies.

Stock your kitchen!

Finally stock your kitchen with the essentials! Here is everything I used to make this recipe!

Mixing Bowls: A large bowl for mixing the cookie dough and a medium bowl for the caramel buttercream.
Electric Mixer: A hand mixer or stand mixer makes whipping the buttercream and mixing the dough so much easier.
Cookie Scoop: For evenly-sized cookies that bake consistently.
Baking Sheets: Line them with parchment paper or silicone baking mats for easy cleanup and perfect cookies.
Cooling Rack: To cool the cookies completely before assembling.
Piping Bag: To neatly pipe the caramel buttercream, though a zip-top bag works in a pinch!
Offset Spatula or Butter Knife: Great for spreading the buttercream if you’re not piping it.
Measuring Cups and Spoons: For precise measurements to ensure the cookies turn out perfectly.
Spatula: For mixing and scraping down the sides of the bowl.
Airtight Container: To store the finished cookies and keep them fresh.

FAQs

Can I make the dough ahead of time? Yes! You can prepare the dough and store it in a ziploc bag in the refrigerator for up to 2 days. Scoop and bake when ready.

Do I need parchment paper or wax paper for baking? Parchment paper is ideal for baking as it ensures the cookies won’t stick. Wax paper should not be used in the oven.

Can I use store-bought caramel? Sure! If you’re short on time, a high-quality store-bought caramel sauce will work for the buttercream. Just make sure it’s thick enough to hold its shape when mixed.

Storing and Freezing – Gingerbread Caramel Cookie Sandwiches

Storage: Keep the cookie sandwiches in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Freezing: Freeze the unfrosted cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag. Thaw and frost when ready to serve.

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Recipe

Gingerbread Caramel Cookie Sandwiches

Molly Murphy

Soft, spiced gingerbread cookies filled with a dreamy caramel buttercream and homemade caramel sauce!

Print Recipe Pin Recipe

Servings Cookie Sandwich

Ingredients

For the Caramel Sauce (Do First):

1 cup granulated sugar
¼ cup water
3 tablespoons light corn syrup
¾ cup heavy cream
2 teaspoons pure vanilla extract
1 teaspoon salt
1 tablespoon unsalted butter added to the caramel at the end

For the cookies:

1 stick ½ cup unsalted butter, room temperature
¾ cup granulated sugar
¼ cup dark brown sugar
1 large egg
1 teaspoon vanilla extract
¼ cup molasses
2 –¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
pinch of kosher salt

For the Cream Cheese Frosting

4 ounces cream cheese softened
½ cup unsalted butter softened
1 teaspoon pure vanilla extract
3 cups powdered sugar

Pinch of salt

½ cup salted caramel recipe above

Instructions

For the Caramel Sauce:

In a medium saucepan, stir together the water, sugar, and corn syrup.
Heat over medium until it begins to boil. Once boiling, do not stir to avoid crystallization.
Continue boiling until the mixture turns golden brown. Be cautious as it can burn quickly.
Meanwhile, microwave the heavy cream for 1 minute to warm it.
Once the caramel reaches a golden color, remove from heat and slowly add the warm cream while whisking constantly.
Stir in the vanilla extract, salt, and butter until fully combined.
Transfer the caramel to a bowl and let it cool.

For the cookies

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula halfway through.
Add the egg and mix on medium speed until fully incorporated, about 30 seconds. Then mix in the vanilla extract, molasses, and water on low speed until evenly combined.
In a separate bowl, whisk together the flour, ground ginger, baking soda, cinnamon, cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Ensure there are no flour streaks, but do not overmix.
Scoop the dough into balls using a 3-tablespoon cookie scoop. Arrange the balls on a lined baking sheet or plate, ensuring they don’t touch, and refrigerate for 15-20 minutes.
While the dough chills, preheat your oven to 350°F and line two cookie sheets with parchment paper.
Once chilled, place 9 dough balls on each prepared cookie sheet, spacing them 2-3 inches apart to allow for spreading.
Bake the cookies for 11 minutes, or until the edges are set. Once they are hot and out of the oven, use a flat surface and gently press each one so they are flat! Let them cool completely on the baking sheets before assembling.

For the Cream Cheese Frosting:

In the bowl of a stand mixer with the paddle attachment, beat the butter and cream cheese on medium speed for about 2 minutes until creamy and smooth.
Scrape down the sides and bottom of the bowl, then beat for another 2 minutes.
With the mixer on low speed, gradually add the powdered sugar. Once combined, add the cooled caramel sauce, vanilla extract, and a pinch of salt.
Increase mixer speed to medium and beat for 3-5 minutes until the frosting is smooth and fluffy.

Assembly

Ensure the cookies are completely cooled before assembling.
Pipe a thick rim of cream cheese frosting around the edges of half of the cookies to create a well for the caramel. Be sure the rim is sturdy enough to hold the caramel but not overly thick.
Fill the frosting well with caramel sauce.
Top each frosted cookie with an unfrosted cookie and gently press them together to create sandwich cookies. I added melted white chocolate on top for fun, but not necessary!
Serve and enjoy!

Tried this recipe?Let us know how it was!

The Best Gingerbread Caramel Cookie Sandwiches