Salted Caramel Soft Gingerbread Cookies

Ingredients:

For the Soft Gingerbread Cookies:

• 3/4 cup Unsalted Butter, softened
• 1 cup Granulated Cane Sugar
• 2 large Eggs (preferably at room temperature)
• 1/4 cup + 2 tbsp Molasses
• 2 1/2 cups All Purpose Flour
• 2 tsp Baking Soda
• 1/2 tsp Fine Sea Salt
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Ginger

Optional: For the Homemade Salted Caramel:

• 1 can Sweetened Condensed Milk
• Flaky Sea Salt (for sprinkling)

For the Vanilla Buttercream Frosting:

• 1/2 cup Unsalted Butter, softened
• 2-3 cups Powdered Sugar
• 2-3 tbsp Heavy Whipping Cream
• 2 tsp Vanilla Bean Paste

Instructions:

For the Salted Caramel:

1. If using homemade caramel, add the can of sweetened condensed milk to a deep saucepan, covering it with water. Place the saucepan over medium-high heat and bring the water to a boil.
2. Reduce the heat to low and simmer for 3-4 hours, making sure the can remains submerged by topping off with warm water if needed.
3. Once the can is open, if the caramel isn't a golden amber color, pour the contents into a clean saucepan. Stir consistently over medium-low heat until you achieve the desired caramel color. This step also helps heat the caramel if you want to drizzle it on the cookies.

For the Soft Gingerbread Cookies:

1. Preheat your oven to 350°F and line 1-2 large baking pans with parchment paper.
2. In a stand mixer fitted with a paddle attachment, combine the softened butter and sugar. Beat for 2-3 minutes until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. Mix in the molasses.
5. Add the flour, baking soda, salt, cinnamon, and ginger, and mix just until combined.
6. Use a large ice cream scooper (about 1/3 cup batter per cookie) to scoop the dough and place it 3 inches apart on the prepared baking pans.
7. (Optional) Roll each cookie dough ball in more granulated cane sugar for extra sweetness and texture.
8. Gently flatten the cookie dough balls to about 1/2-inch thick using your fingers.
9. Bake for 12-15 minutes, or until the centers have puffed up. Remove the pan(s) from the oven and immediately tap them on the stovetop 2-3 times to interrupt the baking process. If you like crunchy edges, bake for an additional 2-3 minutes.
10. Let the cookies cool on the baking pan for 5 minutes, then transfer to a wire rack to cool completely.

For the Vanilla Buttercream Frosting:

1. Beat the softened butter in a stand mixer for 2-3 minutes.
2. Gradually add 1 cup powdered sugar, mixing until well-combined.
3. Add 1 tbsp heavy whipping cream and mix until smooth. Repeat the process with the remaining powdered sugar and cream until you get a light and fluffy buttercream.
4. Fold in the vanilla bean paste last.

To Assemble:

1. Frost the cookies with the vanilla buttercream once they've completely cooled.
2. Drizzle with the salted caramel and sprinkle with flaky sea salt for an extra burst of flavor.