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!