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Soft Gingerbread Cookies with Caramel Cream Filling

Soft, spiced gingerbread sandwich cookies filled with a fluffy caramel cream for a cozy, festive dessert.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 sandwich cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp cloves optional
  • 0.5 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 1 egg large
  • 1 tsp vanilla extract
  • 0.75 cup apple cider
Filling
  • 0.5 cup unsalted butter softened
  • 1.5 cups powdered sugar
  • 0.25 cup caramel sauce thick
  • 1 tsp vanilla extract
  • 2-3 tbsp cream or milk

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. Cream butter and brown sugar until light and fluffy. Add egg and vanilla.
  4. Alternate adding dry ingredients and apple cider until a soft batter forms.
  5. Scoop dough onto baking sheets and flatten slightly.
  6. Bake 12–15 minutes. Cool completely on wire racks.
  7. Beat butter, powdered sugar, caramel sauce, and vanilla. Add cream to desired consistency.
  8. Sandwich cookies with caramel cream filling.

Notes

For best texture, allow cookies to come to room temperature before serving.