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Caramel Gingerbread Cookie Sandwiches

  • Author: Elana Lepkowski
  • Yield: 5 cookies 1x
  • Category: Dessert
  • Cuisine: German


These oversized, beautifully spiced gingerbread cookies sandwich a generous amount of buttercream and salted caramel. Inspired by the Karamell-Küche cookies found at EPCOT in WDW.



For the cookies:

  • 1 stick (½ cup) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • ¼ cup molasses
  • 1 tablespoon water
  • 2¼ cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • pinch of kosher salt

For the buttercream:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 4 cups (454 grams) powdered sugar, sifted
  • pinch of kosher salt
  • 3 tablespoons heavy cream
  • 1 tablespoon pure vanilla extract

For the salted caramel sauce:

  • 6 ounces (about 25 candies) Werther’s soft caramel candies, unwrapped
  • 1 tablespoon water
  • ½ teaspoon kosher salt

Special Tools:


For the cookies:

  1. In a mixing bowl, cream together the butter and sugar until whipped and fluffy-about 2 minutes, scraping the sides of the bowl half-way through.
  2. Add in the egg and mix until fully incorporated. Then mix in the molasses and water.
  3. Next, dump in the flour, ground ginger, baking soda, cinnamon, cloves, and salt. Mix on low until no flour is visible, and then mix for an additional 30 seconds on medium-high until dough reaches the consistency of Play Doh.
  4. Chill the dough for 15-20 minutes (I keep it in the mixing bowl). While dough chills, preheat oven to 350°f.
  5. Line two cookie sheets with parchment. When dough is done chilling, use a 2 ounce disher (blue handled, #16) or ¼ cup measuring cup to scoop out balls of dough placing 5 balls on each cookie sheet. Keep about 2-3” of space between cookies, as these spread out while they bake.
  6. Bake for 14-15 minutes. Cool on cookie sheets until room temperature. Cookies will still be soft but will firm up as they cool.

For the buttercream frosting:

  1. While the cookies are baking, make the frosting by first whipping the butter until creamy and lighter in color, about 1 minute. Next add in the powdered sugar, mixing on lowest setting until the powdered sugar has absorbed most of the butter. Stop, scrap down the sides, and then mix on medium high until it starts to whip up and resemble frosting.
  2. Next, add in vanilla and cream, mixing on low, and then gradually increasing to high. Whip for two minutes until light and fluffy. Set aside.
  3. When cookies are room temperature, move frosting to a piping bag fitting with a round piping tip. Pipe the frosting onto the bottom cookie half in a spiral starting from the center and moving outward. Set aside.

For the salted caramel sauce:

  1. To make the caramel sauce, combine the unwrapped caramels, water, and salt into a small saucepan over medium-low heat. When the caramels start to soften, mix continuously until smooth. Remove from the heat and let cool for 5 minutes, stirring frequently.
  2. When the caramel is still pourable, but not super liquidy, drizzle over the buttercream halves (if the caramel is too hot, it will melt the buttercream). Top with the other cookie half and enjoy!


  • Dough can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
  • If you want to make smaller cookies, reduce cooking time by about 5 minutes.
  • Cookies can be baked ahead of time and stored in an airtight container on the counter for up to 5 days. They can also be individually wrapped and frozen up to 4 months.
  • This frosting will make slightly more than you need. Extra frosting can be stored in an airtight container in the refrigerator for up to a week. Let come to room temp and re-whip if necessary before using.
  • Frosting can also be spread onto the cookies instead of piped if you prefer.
  • Any unused caramel sauce can be stored in an airtight container in the refrigerator for up to a month. If sauce sticks in the pan, re-warm slightly until soft and then transfer to the container.
  • Assembled cookies can be stored tightly wrapped in the refrigerator for up to 3 days.


  • Serving Size: 5 Cookies

Keywords: cookies, gingerbread, caramel, buttercream, EPCOT, WDW, Karamell-Kuche, holiday, baking

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