Salted Caramel Ginger Cream Cookies

Baking has always been my happy place, a space where the aroma of vanilla and cinnamon fills the air, and the promise of something delicious hangs thick in the kitchen. Recently, I stumbled upon a recipe that took my baking joy to a whole new level – Salted Caramel Ginger Cream Cookies. Let me tell you, these aren’t just cookies; they are an experience. The first batch I made disappeared in a flash, devoured by my family who declared them “absolutely addictive.” The combination of warm ginger spice in the cookie, the decadent chewiness of salted caramel, and the light, airy ginger cream filling is simply divine. They are sophisticated enough for a special occasion yet comforting enough for a cozy afternoon treat. If you’re looking for a cookie that’s a little bit different, a little bit elevated, and a whole lot delicious, then you absolutely must try these Salted Caramel Ginger Cream Cookies. Trust me, your taste buds (and everyone you share them with) will thank you.

Ingredients

For the Ginger Cookies:

• All-purpose flour: The foundation of our cookies, providing structure and chewiness.
• Ground ginger: The star spice, lending warmth and that signature ginger flavor.
• Ground cinnamon: Adds a touch of warmth and complements the ginger beautifully.
• Baking soda: Our leavening agent, helping the cookies rise and become tender.
• Salt: Enhances the flavors of all other ingredients and balances the sweetness.
• Unsalted butter, softened: Adds richness, flavor, and moisture to the cookies.
• Granulated sugar: Sweetens the cookies and contributes to their texture.
• Brown sugar, packed: Adds moisture, chewiness, and a molasses-like depth of flavor.
• Egg: Binds the ingredients together and adds richness.
• Molasses: Provides a deep, rich flavor and helps create a chewy texture.
• Vanilla extract: Enhances the overall flavor profile with a touch of warmth and sweetness.

For the Salted Caramel:

• Granulated sugar: The base for our luscious caramel, creating sweetness and depth of flavor.
• Water: Helps dissolve the sugar and initiate the caramelization process.
• Heavy cream: Adds richness and creaminess to the caramel, creating a smooth, velvety texture.
• Unsalted butter: Contributes to the caramel’s richness, flavor, and smooth consistency.
• Sea salt flakes: Provides that essential salty counterpoint to the sweetness, enhancing the caramel flavor and creating a “salted caramel” experience.

For the Ginger Cream Filling:

• Heavy cream, cold: The base of our light and airy cream filling, whipping into a stable and fluffy texture.
• Powdered sugar: Sweetens the cream filling and helps stabilize it.
• Ground ginger: Infuses the cream filling with a subtle yet distinct ginger flavor, complementing the cookie and caramel.
• Vanilla extract: Enhances the overall flavor of the cream filling with a touch of warmth.

Instructions

Step 1: Making the Ginger Cookie Dough

1. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, and salt. Ensure everything is well combined to evenly distribute the spices and leavening agent.
2. Cream Butter and Sugars: In a separate large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter, granulated sugar, and packed brown sugar until light and fluffy. This process incorporates air, which is crucial for achieving tender cookies.
3. Add Egg, Molasses, and Vanilla: Beat in the egg until fully incorporated. Then, stir in the molasses and vanilla extract. Mix until just combined, being careful not to overmix at this stage.
4. Gradually Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Mix until you no longer see streaks of flour, but avoid overmixing, which can lead to tough cookies.
5. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour, or preferably 2 hours. Chilling the dough is essential as it firms up the butter, preventing the cookies from spreading too much during baking and resulting in a chewier texture.

Step 2: Making the Salted Caramel

1. Prepare Sugar and Water: In a medium saucepan, combine the granulated sugar and water. Stir gently to moisten all the sugar.
2. Cook to Caramel: Place the saucepan over medium heat and bring to a boil. Once boiling, stop stirring. Let the mixture cook, undisturbed, until it turns a deep amber color. This will take approximately 8-12 minutes. Monitor closely as it can burn quickly once it starts to caramelize.
3. Add Heavy Cream and Butter: Once the caramel is a deep amber color, carefully remove the saucepan from the heat. Slowly pour in the heavy cream (be cautious as it will bubble up vigorously). Stir constantly with a whisk until the caramel is smooth. Add the unsalted butter and stir until melted and fully incorporated into the caramel.
4. Salt the Caramel: Stir in the sea salt flakes. The amount of salt can be adjusted to your preference, but sea salt flakes provide a lovely texture and flavor.
5. Cool the Caramel: Pour the salted caramel into a heatproof bowl or jar and let it cool completely to room temperature. As it cools, it will thicken.

Step 3: Baking the Ginger Cookies

1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Scoop Cookie Dough: Using a cookie scoop or two spoons, scoop rounded tablespoons of chilled cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
3. Bake Cookies: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Be careful not to overbake, as they will continue to set as they cool.
4. Cool Cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Step 4: Making the Ginger Cream Filling

1. Chill Bowl and Whisk: Place a metal mixing bowl and whisk in the freezer for about 15-20 minutes. This ensures the cream whips up quickly and holds its shape.
2. Whip Heavy Cream: Pour the cold heavy cream into the chilled bowl. Using the chilled whisk (or an electric mixer), whip the heavy cream until soft peaks form.
3. Add Powdered Sugar, Ginger, and Vanilla: Gradually add the powdered sugar, ground ginger, and vanilla extract to the whipped cream. Continue to whip until stiff peaks form. Be careful not to overwhip, or the cream can become grainy.

Step 5: Assembling the Salted Caramel Ginger Cream Cookies

1. Pair Cookies: Once the cookies are completely cooled, pair them up based on size and shape to create even sandwich cookies.
2. Fill Cookies: Place a dollop of the ginger cream filling on the flat side of one cookie.
3. Drizzle Caramel: Drizzle a generous amount of the cooled salted caramel over the ginger cream filling.
4. Top with Second Cookie: Gently top with the flat side of the second cookie, pressing down lightly to create a sandwich.
5. Chill (Optional): For a firmer filling, you can chill the assembled cookies in the refrigerator for about 30 minutes before serving. This also allows the flavors to meld together beautifully.

Step 6: Enjoy! Serve your Salted Caramel Ginger Cream Cookies and savor the delightful combination of flavors and textures.

Nutrition Facts

Servings: Approximately 12-15 sandwich cookies (depending on cookie size)
Serving Size: 1 sandwich cookie (estimated)

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

• Calories per serving: Approximately 350-400 kcal
• Fat: 20-25g
• Saturated Fat: 12-15g

Preparation Time

Total Time: Approximately 2 hours 30 minutes (including chilling and cooling time)

• Dough Preparation Time: 20 minutes (active) + 1-2 hours (chilling)
  • Mixing the dough and chilling to ensure proper texture and prevent excessive spreading during baking.
• Caramel Making Time: 20 minutes (active) + 30 minutes (cooling)
  • Cooking the caramel and allowing it to cool and thicken to the perfect consistency for drizzling.
• Cookie Baking Time: 10-12 minutes per batch
  • Baking the cookies in batches to ensure even cooking and golden brown edges.
• Cream Filling Preparation Time: 15 minutes (active)
  • Whipping the cream filling to a light and fluffy consistency, infused with ginger.
• Assembly Time: 20 minutes (active)
  • Pairing cookies, filling with cream, drizzling caramel, and sandwiching them together.

This recipe involves several components, but each step is manageable. The chilling time for the dough and cooling time for the caramel are mostly hands-off, allowing you to work on other steps concurrently. The result is well worth the effort, rewarding you with a truly exceptional cookie.

How to Serve

These Salted Caramel Ginger Cream Cookies are versatile and perfect for various occasions. Here are some serving suggestions:

• With a Hot Beverage:
  • Coffee: The rich flavors of coffee pair wonderfully with the sweetness of the caramel and the warmth of ginger.
  • Tea: Enjoy with a cup of black tea, chai tea, or ginger tea to complement the cookie’s spices.
  • Hot Chocolate: A decadent pairing for a cozy evening treat.
• As a Dessert:
  • Elegant Dessert Platter: Arrange these cookies alongside other desserts like brownies, fruit tarts, or macarons for a sophisticated dessert platter.
  • After Dinner Treat: Serve as a delightful after-dinner dessert to impress guests.
• For Special Occasions:
  • Holiday Gatherings: These cookies are perfect for Christmas, Thanksgiving, or other holiday celebrations, offering a unique and festive flavor profile.
  • Birthday Parties: A sophisticated and delicious alternative to traditional birthday cake.
  • Cookie Exchanges: Bring these unique and flavorful cookies to a cookie exchange to stand out from the crowd.
• As a Gift:
  • Homemade Gift: Package these cookies beautifully in a box or cellophane bags and give them as a thoughtful homemade gift to friends, family, or neighbors.
  • Hostess Gift: Bring a batch of these cookies as a thank-you gift for a host or hostess.
• Simple Indulgence:
  • Enjoy on their own: These cookies are delicious enough to be enjoyed simply as they are, whenever you crave a sweet and spiced treat.
  • With a glass of milk: For a classic cookie and milk pairing, although these cookies are a step above your average milk and cookies!

Additional Tips for Perfect Salted Caramel Ginger Cream Cookies

To ensure your Salted Caramel Ginger Cream Cookies are a resounding success, here are some helpful tips:

1. Don’t Skip Chilling the Dough: Chilling the cookie dough is crucial. It firms up the butter, prevents excessive spreading, and results in chewier, more flavorful cookies. If you are short on time, a minimum of 1 hour is recommended, but 2 hours or even overnight chilling is ideal.
2. Measure Flour Accurately: Too much flour can result in dry, tough cookies. Use the “spoon and level” method: spoon flour into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag.
3. Use Fresh Spices: For the best flavor, use fresh ground ginger and cinnamon. Spices lose their potency over time, so using fresher spices will make a noticeable difference in the cookie’s flavor.
4. Watch the Caramel Carefully: Caramel can go from perfectly golden to burnt very quickly. Once it starts to caramelize, monitor it closely and remove it from the heat as soon as it reaches a deep amber color. Burnt caramel will have a bitter taste.
5. Cool Caramel Completely: Ensure the salted caramel is completely cooled before drizzling it onto the cookies. Warm caramel will be too runny and may melt the cream filling. As it cools, it will thicken to the perfect drizzling consistency.
6. Don’t Overmix the Cream Filling: Whip the heavy cream until stiff peaks form, but be careful not to overwhip. Overwhipped cream can become grainy and lose its smooth texture. Stop whipping as soon as you reach stiff peaks.
7. Adjust Ginger to Your Preference: If you prefer a stronger ginger flavor, you can increase the amount of ground ginger in both the cookie dough and the cream filling. For a milder flavor, you can slightly reduce the amount.
8. Storage Tips: Store assembled Salted Caramel Ginger Cream Cookies in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the baked cookies and caramel separately. Thaw the cookies and caramel completely before assembling with fresh cream filling. The cream filling is best made fresh.

FAQ Section: Your Salted Caramel Ginger Cream Cookie Questions Answered

Q1: Can I make the cookie dough ahead of time?
A: Absolutely! In fact, making the cookie dough ahead of time is recommended. The dough can be stored in the refrigerator for up to 3 days. Just let it sit at room temperature for about 15-20 minutes before scooping and baking if it becomes too firm.

Q2: Can I freeze the baked ginger cookies?
A: Yes, you can freeze the baked ginger cookies. Allow them to cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw completely at room temperature before filling.

Q3: Can I use pre-made caramel to save time?
A: While making homemade salted caramel is highly recommended for the best flavor, you can use a high-quality store-bought caramel sauce if you are short on time. Look for a thick caramel sauce and add a pinch of sea salt flakes to enhance the salted caramel flavor.

Q4: Can I make these cookies gluten-free?
A: Yes, you can adapt this recipe to be gluten-free. Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend is designed for baking and contains xanthan gum or another binder to provide structure.

Q5: Can I make these cookies vegan?
A: Making these cookies vegan would require several substitutions. You would need to replace the butter with a vegan butter alternative, the egg with a flax egg or other egg replacer, and the heavy cream in both the caramel and filling with full-fat coconut cream (for whipping) and vegan heavy cream alternatives. Molasses and sugar are generally considered vegan, but it’s always best to double-check if vegan certification is important to you.

Q6: My caramel became too thick/hard. What can I do?
A: If your caramel becomes too thick, you can gently reheat it over low heat with a tablespoon or two of heavy cream or water, stirring constantly until it reaches the desired consistency. Be careful not to overheat it.

Q7: My cream filling is not stiff enough. What did I do wrong?
A: Several factors can affect whipped cream stiffness. Ensure your heavy cream and bowl/whisk are thoroughly chilled. Overmixing can also cause the cream to become grainy and lose stiffness. Whip just until stiff peaks form. If it’s still not stiff enough, you can try adding a teaspoon of cornstarch or cream of tartar while whipping to help stabilize it.

Q8: How long will these assembled cookies last?
A: Assembled Salted Caramel Ginger Cream Cookies are best enjoyed within 3-4 days when stored in the refrigerator in an airtight container. The cream filling is perishable, so refrigeration is essential. They are most delicious within the first 2 days, as the cookies may soften slightly over time due to the moisture from the filling. However, the flavor remains fantastic!

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