Caramel Gingerbread Sandwich Cookies are a delightful and indulgent dessert that marries the warm, spiced flavors of gingerbread with the creamy sweetness of caramel ice cream. These sandwich cookies are a perfect treat for the holiday season or any time you crave a combination of comforting spices and luscious caramel. The soft and chewy gingerbread cookies are transformed into delectable ice cream sandwiches, making them a delightful addition to any dessert table or a special treat to enjoy with family and friends.

The origin of Gingerbread dates back to medieval Europe, where it was traditionally made with ginger, spices, and honey. Over the centuries, gingerbread evolved into various forms, including cookies, cakes, and even gingerbread houses, becoming a symbol of the holiday season and festive celebrations.

The idea of pairing gingerbread cookies with ice cream likely emerged from the desire to create a unique and delightful dessert experience. The combination of the warm spices in gingerbread and the cool, creamy texture of ice cream creates a harmonious contrast that appeals to the senses.

Caramel, with its rich and buttery flavor, adds an extra layer of indulgence to the sandwich cookies, elevating them to a truly special treat. The fusion of gingerbread cookies and caramel ice cream showcases the creativity and innovation of bakers and dessert enthusiasts who continually explore new ways to delight taste buds.

Today, Caramel Gingerbread Sandwich Cookies are a beloved dessert enjoyed by people of all ages during festive gatherings, special occasions, and as a delightful indulgence throughout the year.

INGREDIENTS

COOKIES:

1. 3 cups all-purpose flour
2. 1 1/2 teaspoons baking soda
3. 1/2 teaspoon salt
4. 1 teaspoon cinnamon
5. 1 teaspoon ground ginger
6. 1/2 teaspoon ground allspice
7. 1/2 teaspoon ground cloves
8. 1/8 teaspoon ground nutmeg
9. 3/4 cups butter, room temperature
10. 1/3 cup brown sugar
11. 1/2 cup molasses (full flavor)
12. 1 large egg, room temp. and lightly beaten

CARAMEL ICE CREAM:

1. 1 can (14 ounce) sweetened condensed milk
2. 1 pint (2 cups) heavy whipping cream
3. 1 tablespoon bourbon
4. 1/3 cup caramel sauce
5. seeds from 1 vanilla bean

INSTRUCTIONS

COOKIES:

1. In a mixing bowl, sift together the flour, baking soda, salt, and spices. Set aside.
2. With an electric mixer, beat together the butter and brown sugar until light and fluffy. Scrape down the sides, add the egg and molasses, and beat until just combined. Scrape the sides down again and gradually add the flour mixture. Mix on medium speed until all the flour is just incorporated. The dough should be stiff but still a little sticky.
3. Remove the dough from the mixer and onto a lightly floured surface. Knead it into a cube and wrap it well with plastic wrap. Chill in the fridge overnight or for at least 3 hours.
4. Take the chilled dough from the fridge and turn it out onto a lightly floured surface. Cut the dough in half and place the unused half back in the fridge while you work with the other one. Roll each half out into a 1/4-inch thickness.
5. Using a round cookie cutter 3-inch in diameter, cut out as many rounds as possible. Place each round at least 1-inch apart from each other on a large cookie sheet lined with parchment paper. Bake at 350°F for 10-12 minutes until the edges are firm to touch and the center is somewhat soft. Cool for 5 minutes on the pan, then transfer to a cooling rack to cool completely. Repeat the rolling, cutting, and baking process with the other chilled half and use all the extra dough pieces.

CARAMEL ICE CREAM

1. With a sharp knife, slit open the vanilla bean and scrape out all the seeds, placing them in a large bowl with the condensed milk and bourbon. Stir well until all the seeds are distributed throughout.
2. Beat the heavy cream until stiff peaks form, then gently stir it into the condensed milk mixture until combined. Add the caramel sauce and swirl it with a knife.
3. Pour the mixture into a loaf pan and evenly spread it around. Cover the pan tightly with foil and place it in the freezer to freeze overnight or for at least 7 hours.

ASSEMBLY:

1. Place all the cookies in the freezer for 5 minutes and then remove them when cold.
2. Remove the ice cream from the freezer and spoon about 3 tablespoons of ice cream onto a cookie and sandwich it together with another cookie. Quickly place each assembled sandwich in a freezer-safe container and freeze them.