⏳ Yield & Time

Yield: 24 servings

Preparation Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

🍽 Ingredients

• 1 cup Unsalted butter, softened
• 1 cup Granulated sugar
• 1 cup Brown sugar
• 2 Eggs
• 1/2 cup Honey
• 1 teaspoon Vanilla extract
• 3 cups All-purpose flour
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 2 teaspoons Ground ginger
• 1 teaspoon Ground cinnamon
• 1/2 teaspoon Ground cloves
• 1/4 teaspoon Ground allspice
• 1/2 cup Crystallized ginger, chopped
• 1/2 cup Heavy cream
• 1/4 cup Brown sugar
• 2 tablespoons Salted butter
• For sprinkling Sea salt flakes

📖 Instructions

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
2. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Don't rush this part; it's key to getting those perfectly tender cookies. If your butter is too cold, it will be hard to cream together, so let it sit out for a bit.
3. Beat in the eggs, honey, and vanilla extract until well combined. Make sure there are no streaks of egg left in the batter!
4. In a separate bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and allspice. This prevents any lumps and keeps your cookies smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—we don't want tough cookies!
6. Stir in the crystallized ginger. If you’re using fresh, now's the time to sneak it in.
7. In a medium saucepan over medium heat, combine the heavy cream, butter, and salt. Bring to a simmer, stirring frequently until the butter is melted and the mixture is smooth.
8. Remove from heat and stir in the brown sugar until fully dissolved. This is where the magic happens—get ready for some seriously gooey goodness!
9. Let the caramel cool slightly before drizzling it over the gingerbread dough. Gently mix to coat the dough evenly.
10. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches between each cookie to prevent spreading.
11. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. If your oven is uneven, rotate the baking sheet halfway to ensure even baking.
12. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience is a virtue...unless you’re really hungry. Then, forget everything I just said.
13. Once completely cool, drizzle the remaining caramel sauce (if any) over the cookies. If you want to get extra fancy, sprinkle with sea salt flakes. It’s the perfect balance between sweet and salty and adds a nice salty crunch!

📝 Notes

• Make sure your butter is softened but not melted. If it's too cold, the cookies won't cream properly.
• Don't overmix the dough. Overmixing can result in tough cookies.
• Let the cookies cool completely before drizzling with caramel. This is where the patience comes in!