Frosted Caramel Gingerbread Cookies

Soft and cake like ginger spice cookie with cream cheese frosting and a rich caramel swirl.

Servings cookies

Author Molly Murphy

In a medium saucepan, stir together the water, sugar, and corn syrup.
1 cup granulated sugar, ¼ cup water, 3 tablespoons light 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 go from light brown to burnt fast, so keep an eye on it! The bubbles will start off small and fast as it caramelizes the bubbles then will get bigger and slower.
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.
¾ cup heavy cream
Stir in the vanilla extract, salt, and butter until fully combined.
2 teaspoons pure vanilla extract, 1 teaspoon salt, 1 tablespoon unsalted butter added to the caramel at the end
Transfer the caramel to a heat proof bowl or container and let it cool. While the caramel cools, make the cookies.

Preheat the oven to 350 F. Line a baking sheet with parchment paper and set aside.
In a stand size mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed together until light and fluffy. About 3 minutes
½ cup unsalted butter room temperature, ½ cup dark brown sugar
With a rubber spatula, scrape down the sides and the bottom of the bowl. Add in the egg, vanilla extract, and molasses, and mix on low until smooth.
1 large egg room temperature, 1 teaspoon vanilla extract, 3 tablespoon molasses
On the lowest speed, add all of the all purpose flour, corn starch, baking powder, baking soda, spices, and salt. Mix just until combined and there are no more flour streaks.
1 & ⅔ cup all purpose flour spoon and leveled, 2 teaspoon corn starch, ½ teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon cinnamon, 1 tablespoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon salt
Using a 3 tablespoon size cookie scoop, scoop out cookie dough balls, place them on the baking sheet and gently flatten the cookies to about 1 inch in thickness. I used a flat bottom cup, but you can use the palm of your hand. Place them about 3 inches apart.
Bake in the oven for 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool fully. Once the cookies are out of the oven cooling, make 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.
4 ounces cream cheese softened, ½ cup unsalted butter softened
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 heavy whipping cream, vanilla extract, and a pinch of salt.
1 teaspoon pure vanilla extract, 2 tablespoons heavy whipping cream, 3 cups powdered sugar, Pinch of salt
Increase mixer speed to medium and beat for 3-5 minutes until the frosting is smooth and fluffy.

Once the cookies are completely cooled, spread or pipe the cream cheese frosting onto the cookies.
Use the tip of an offset spatula to swirl a bit of salted caramel on top of the cream cheese frosting.
Serve at room temperature or chilled. These cookies can be stored at room temperature for up to 3-4 days or refrigerated in an airtight container for up to 7 days.
Note: These cookies are best enjoyed chilled from the fridge!