1-Step 1: Make the Salted Caramel Sauce Begin by combining 1 cup granulated sugar, ¼ cup water, and ¼ cup light corn syrup in a medium saucepan over medium heat. Stir until the mixture dissolves, then let it boil without stirring until it turns a deep amber color, which takes about 10 minutes. Once ready, slowly add ½ cup warmed heavy cream, 1 tsp vanilla extract, and ½ tsp kosher salt, stirring carefully to avoid splatters. This step requires patience, as the sauce will bubble up initially.

2-Step 2: Prepare the Cinnamon Streusel Topping In a bowl, mix ¾ cup all-purpose flour, ¼ cup packed light brown sugar, 1 tbsp granulated sugar, 1 tsp ground cinnamon, and ¼ tsp kosher salt. Pour in 4 tbsp melted unsalted butter and stir until crumbly. Set this aside; it’s what gives your gingerbread caramel streusel cookie that irresistible crunch.

3-Step 3: Mix the Cookie Dough Cream ¾ cup softened unsalted butter with ½ cup packed light brown sugar and ⅓ cup granulated sugar in a large bowl until light and fluffy, about 2-3 minutes. Add 1 large egg, 1 large egg yolk, 2 tsp vanilla extract, and 1 tbsp molasses, beating well after each addition. In another bowl, whisk together 2 ¼ cups all-purpose flour, 2 tbsp corn starch, 1 tsp baking powder, ½ tsp baking soda, 1 ½ tsp ground cinnamon, ¾ tsp ground ginger, and ½ tsp salt. Gradually incorporate the dry ingredients into the wet mixture until just combined. For more flavor ideas, visit my caramel pecan sticky buns recipe for similar techniques.

4-Step 4: Bake the Cookies Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop the dough into balls and place them on the sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers are still soft. Let them cool on the sheets for 5 minutes before transferring to a wire rack.

5-Step 5: Assemble the Cookies After the cookies cool completely, pipe or spread the cinnamon cream cheese frosting made from 8 oz softened cream cheese, 2 tbsp softened unsalted butter, 1 tsp vanilla extract, 2 cups sifted powdered sugar, 1 tsp ground cinnamon, and ⅛ tsp salt. Drizzle with the slightly warmed salted caramel sauce, press on the cinnamon streusel pieces, and finish with a sprinkle of flaky salt. This assembly takes about 10 minutes and makes each gingerbread caramel streusel cookie look as good as it tastes.