Soft Gingerbread Cookies topped with Vanilla Bean Buttercream Frosting and Salted Caramel

Ingredients

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ½ cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 2-3 tablespoons heavy cream
• 1 vanilla bean, seeds scraped out
• 1 cup granulated sugar (for caramel)
• 6 tablespoons unsalted butter (for caramel)
• ½ cup heavy cream (for caramel)
• 1 teaspoon sea salt (for caramel)

Instructions

1. Whisk together flour, baking soda, spices, and salt in one bowl. In another bowl, beat butter and brown sugar until fluffy, then mix in molasses, egg, and vanilla.
2. Gradually combine wet and dry ingredients. Chill dough for at least two hours.
3. Preheat oven to 350°F (175°C). Roll chilled dough into balls on lined baking sheets; bake for 8-10 minutes until set.
4. Prepare frosting by beating butter and gradually adding powdered sugar and vanilla bean seeds.
5. Make salted caramel by melting sugar over medium heat until golden; add butter and cream while stirring until smooth.
6. Once cooled, frost cookies generously and drizzle with salted caramel.