Salted Caramel Ginger Cream Cookies

Instructions

• COOKIE DOUGH: Combine flour, baking soda, ginger, cinnamon, and salt in a large bowl. In the bowl of a stand mixer fitted with a paddle attachment, or using an electric hand mixer, beat butter and sugars until light and fluffy, about 2 minutes, scraping down sides as needed. Add molasses and eggs, one at a time, until combined. Gradually add flour mixture and mix until just incorporated. Wrap bowl of dough in plastic wrap and refrigerate until chilled, about 1 hour.

• PREHEAT oven to 350°F. Line a rimmed baking sheet with parchment paper. Place sugar in a shallow bowl. Portion dough into 3 tablespoon-sized balls and roll in sugar. Place balls 2-inches apart onto prepared baking sheet. Bake until cookies are golden-brown and begin to crack on top, about 10 to 12 minutes. Allow to cool on pan for 4 to 5 minutes. Transfer to wire racks to cool completely.

• CARAMEL SAUCE: Meanwhile, combine caramels and water in a microwave-safe bowl. Microwave mixture in 30-second increments, stirring between each increment, until caramels begin to melt, about 1 to 1 ½ minutes. Add cream and salt, and continue to stir until mixture is smooth, about 1 minute. Set aside to cool.

• BUTTERCREAM AND ASSEMBLY: Using a stand mixer or hand mixer, whip butter until fluffy, about 3 minutes. Sift in powdered sugar and mix slowly until smooth. Add vanilla and ¼ cup of caramel sauce, and mix until combined. Pipe buttercream onto cooled cookies and top each with 1 tablespoon of remaining caramel sauce. Garnish with salt and serve.