Salted Caramel Gingerbread
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
My favorite thing about this recipe is how quickly it comes together in just forty five minutes from start to finish. The warm spices and rich ginger give these cookies that cozy, festive flavor I crave, and ginger actually aids digestion, so you're getting a little wellness boost with every bite. What really makes these special is the salted caramel drizzle and flaky sea salt on top, which adds this sophisticated sweet and salty contrast that feels so much fancier than the simple ingredients suggest. Best of all, it's wonderfully budget friendly and uses pantry staples you probably already have at home.
Ella x
Ingredients
- 250butter
- 300 gsugar
- 100 gbrown sugar
- 2eggs
- 20 gginger
- 10 gspices
- 300 gflour
- 10 gbaking powder
- 10 gsalt
- 150 mlcaramel sauce
- 50 mlheavy cream
- 5 gsea salt
Detail level
Instructions
- 1
Preheat oven to 180°C. Grease a 20cm square baking pan and line with parchment paper.
Tip: Optional: Use a silicone mat for easy removal.
- 2
In a large mixing bowl, cream together butter and sugars until light and fluffy.
Tip: Use a stand mixer for easier creaming.
- 3
Beat in eggs one at a time, followed by ginger and spices.
Tip: Be careful not to overbeat.
- 4
In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients and mix until just combined.
Tip: Don't overmix.
- 5
Pour in caramel sauce and heavy cream, and mix until a sticky dough forms.
Tip: Use a spatula to scrape down the sides.
- 6
Pour dough into prepared baking pan and smooth top. Sprinkle with sea salt.
Tip: Don't overdo it with the salt.
- 7
Bake for 20-25 minutes or until a toothpick comes out clean. Let cool in pan for 5 minutes before transferring to a wire rack.
Tip: Let cool completely before slicing.
- 8
Cut into squares and serve. Store in an airtight container at room temperature for up to 3 days.
Tip: Cut into large slices for a more dramatic presentation.
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