Biscuits/Cookies, Food, Recipes

Spiced cookies with salted caramel buttercream

I have made these cookies 3 times in the past 2 weeks due to popular demand! In fact a guy in my class declared them “the best cookie I have ever eaten” (thanks Jason!) This recipe makes 24 cookies (12 filled cookies in total) and my god are they decadently amazing.

Spiced cookies with salted caramel buttercream

5 from 1 vote
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 12
Author: Swah


Spiced Cookie

  • 125 g butter at room temperature
  • 1 cup caster sugar
  • 1 egg
  • 4 tbsp golden syrup
  • 2 1/2 cups plain flour
  • 1 1/2 tsp bicarb
  • 2 tsp ginger
  • 2 tsp cinnamon
  • 1 tsp allspice
  • 1/2 cup raw sugar to roll cookies in

Salted Caramel Buttercream

  • 1/2 cup caster sugar
  • 4 tbsps water
  • 2/3 cup cream
  • 175 g butter at room temperature
  • 1 1/2 tsps salt I like to use sea salt
  • 2 cups sifted icing sugar


Spiced Cookie

  • Preheat oven 180°C. Line 2 baking sheets with baking paper.
  • Cream butter and sugar until light and fluffy.
  • Add egg and golden syrup and mix well.
  • Sift in flour, bicarb and spices. Mix until combined.
  • Roll mixture into small balls and roll in raw sugar.
  • Place balls on baking sheet and flatten slightly (I fit 12 per baking sheet).
  • Bake for 10-12 minutes until lightly golden.

Salted Caramel Buttercream

  • Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.
  • The mixture should turn a golden caramel colour after around 5 minutes. DON'T stir the caramel mixture - the sugar will crystallize.
  • Once the caramel has reached the desired colour, take it off the heat and add the salt and cream. Stir furiously as the caramel will want to harden quickly.
  • Pop the caramel cream mixture in a small bowl and put it in the fridge to help cool down quickly.
  • Using an electric mixer, cream the butter and icing sugar for 5 minutes until fluffy.
  • Add the cooled caramel cream mixture and continue beating until well combined.
  • Dollop a generous amount of the buttercream (about 1 tablespoon) on half of the cooled cookies and sandwich the cookies together with the remaining ones.


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  • Reply vegeTARAian November 20, 2012 at 11:11 am

    Wow, these look a-ma-zing!! Can’t wait to scoff some. x

  • Reply Christine @ Cooking Crusade November 28, 2012 at 11:25 am

    Thanks so much for sharing this beautiful recipe! I can’t wait to bake a batch for Christmas :) Definitely on my to do list! xx

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