Salted Caramel Gingerbread Cookies

Four caramel-filled cookies cooling on a tray.

Salted Caramel Gingerbread Cookies

Soft, chewy gingerbread cookies topped with a salted caramel sauce and a sprinkle of sea salt - easy to make, perfectly spiced. Perfect for holiday baking.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings serves

Calories 213kcal

Ingredients

Cookie Dough

¾ cup packed brown sugar 150 g
⅓ cup vegan margarine softened (75 g)
1/4 tsp salt
2 tablespoon neutral oil
1.5 tablespoon pure maple syrup
1 teaspoon vanilla extract
1 ½ teaspoon ground ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon cloves optional
1 cup all-purpose flour 120 g
1 teaspoon baking soda
3 tablespoon Salted Caramel Sauce see below
Sea salt flakes for finishing

Salted Caramel Sauce

⅓ cup vegan condensed milk about 90 g
1/4 cup brown sugar
2 tablespoon vegan butter or margarine
¼ teaspoon salt

Instructions

Preheat oven to 350 °F / 180 °C and line two trays with parchment.
Make the caramel: combine condensed milk, brown sugar, butter, and salt flakes in a small saucepan. Stir over medium heat for 4–5 minutes, until golden and thickened. Cool 5–10 minutes until thick but pourable.
In a large bowl, beat margarine, brown sugar, and salt until creamy.
Add oil, maple syrup, and vanilla; mix until smooth.
Stir in ginger, cinnamon, nutmeg, and cloves.
Sift in flour and baking soda. Stir until a soft dough forms. If dough is not sticky enough to shape, add a tiny splash of milk (about 1/2 tbsp) until it can be rolled into balls.
Roll tablespoon portions into balls and arrange on lined trays about 5 cm apart.
Press your thumb or the back of a teaspoon into each ball to make an indent. Add a dollop of caramel (about a 1/2 tablespoon) onto each cookie.
Bake 9–10 minutes, until edges are set and centers are still soft. Caramel will remain gooey.
While warm, top each cookie with a few Cornish sea salt flakes.
Cool 10 minutes before moving to a rack.

Nutrition