Recipe: Gingerbread Salted Caramel Buttercream Cookie Sandwich
How to make the fan-favorite Epcot cookie sandwich at home.
The Gingerbread Salted Caramel Buttercream Cookie Sandwich can be found in Epcot’s Germany Pavilion at Karamell-Kuche. It was originally added as a seasonal holiday treat, but due to its popularity, it is now available year round! If you can’t make it to Epcot to try this delicacy, we’ve got a recipe for you to recreate it at home.
Gingerbread Salted Caramel Buttercream Cookie Sandwich
Yields 24 servings
3 sticks unsalted butter, softened
1 cup sugar
1 cup brown sugar, packed
½ cup molasses
4½ cups flour
4 teaspoons baking soda
1 tablespoon ground ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon salt
2 sticks unsalted butter, softened
4 cups powdered sugar
3 tablespoons caramel sauce
1 teaspoon vanilla extract
½ teaspoon salt
In a large bowl, whisk together flour, baking soda, cinnamon, ground cloves, ground ginger, and salt. Set aside.
In a stand mixer, cream together the softened butter, sugar, and brown sugar on medium high speed for about 2 minutes, until the mixture is light and fluffy. You will need to scrape down the sides occasionally.
Mix in one of the eggs on medium-low speed until combined. Repeat with the second egg.
Mix in the molasses on medium-low speed until combined.
Continue mixing on medium-low speed and slowly add in the dry ingredients until it is fully combined.
Transfer the dough to an airtight container and refrigerate for 2 hours, until it is completely chilled.
Preheat the oven to 350ºF and line a cookie sheet with parchment paper.
Roll the dough into 1 inch balls.
Fill a small bowl with sugar and roll each dough ball in the sugar until it is completely coated.
Place the coated dough balls on the cookie sheet and bake for 8-10 minutes, until the cookies begin to crack on top.
Let cool on the cookie sheet for 4-5 minutes (more cracking will occur), then transfer to a cooling rack to completely cool.
In a stand mixer, cream the butter until it is light and fluffy.
Add the vanilla extract and salt and beat until incorporated.
While mixing, slowly add in the powdered sugar and mix until combined.
Add in the caramel sauce and mix until combined.
Match up similar-sized cookies into pairs.
Add the buttercream to a piping bag and pipe a generous amount of icing onto one cookie in each pair.
Drizzle extra caramel sauce over the buttercream.
Top with the other cookie and enjoy!
Although it can be a little time consuming, this recipe is definitely worth it! The longest part is waiting for the cookie dough to chill before rolling it out and baking, but you can leave it overnight in the fridge to chill and continue the next day. The rest of the steps are pretty easy and quick to do, plus you can have some cookies baking while you continue to roll out the rest.
This recipe was a huge hit with everyone that tried it. I brought a batch to a family gathering and they were eaten so quickly! The soft gingerbread cookies are so good (I must admit I ate a few before getting to the assembly part of the recipe!). They also pair really nicely with the subtle salted caramel flavor of the buttercream. You could probably add more caramel to the buttercream if you want a stronger caramel taste. The sandwiches are pretty sweet, so it may help to make smaller cookies so that the sandwiches end up smaller.
The assembled sandwiches can be stored in an airtight container on the counter for 3 days or in the refrigerator for 5 days. They are best served at room temperature, so if you refrigerate, make sure to leave some time for them to come to room temperature before serving!
Make sure to check out our other Christmas cookie recipes!