1-First Step: Prepare the Salted Caramel Sauce (5 to 10 minutes)* Combine 1 cup granulated sugar, 2 tablespoons water, and 1/2 teaspoon light corn syrup in a medium heavy-bottomed saucepan over medium heat. Do not stir once it starts to heat; swirl the pan gently to distribute heat so the sugar melts evenly.* Watch carefully as the sugar goes from clear to light amber, then to deep amber, about 8 to 10 minutes total depending on your stove.* Warm 3/4 cup heavy cream in a separate container. When the sugar reaches a deep amber, remove the pan from heat and slowly pour in the warm cream while whisking constantly. The mixture will bubble vigorously; keep whisking until smooth.* Stir in 1 teaspoon pure vanilla extract and 1/2 teaspoon kosher salt. Cool completely on the counter; refrigerate if you need it to thicken faster.

2-Second Step: Make the Cinnamon Streusel Topping (8 to 10 minutes bake)* Preheat oven to 350°F and line a small baking sheet with parchment paper.* In a bowl, combine 1/2 cup all-purpose flour, 1/4 cup packed light brown sugar, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon kosher salt.* Stir in 1/4 cup melted and cooled unsalted butter until the mixture becomes crumbly. Spread into a thin layer on the prepared sheet and bake for 8 to 10 minutes until golden. Cool completely and break into large pieces.

3-Third Step: Make the Cookie Dough (mixing and bake: about 15 to 20 minutes)* Preheat oven to 350°F and line baking sheets with parchment paper.* Cream 1 cup unsalted butter (room temperature) with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, 2 to 3 minutes.* Add 1 large egg and 1 large egg yolk (both room temperature), 1 teaspoon vanilla extract, and 1/3 cup molasses. Mix until combined.* In a separate bowl whisk together 2 1/4 cups all-purpose flour, 2 tablespoons corn starch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 1/2 teaspoons ground ginger, and 1/2 teaspoon salt.* Gently fold the dry ingredients into the wet mixture just until combined; avoid overmixing to keep a tender cookie.* Portion dough into large balls (about 2 tablespoons dough each or larger if you prefer a bakery-style cookie). Place on prepared sheets spaced 2 inches apart.* Bake 12 to 14 minutes until edges are set and centers still look slightly soft. After removing from oven, gently flatten each cookie with the back of a spoon for an even surface. Cool completely on wire racks.

4-Fourth Step: Make the Cinnamon Cream Cheese Frosting (5 to 10 minutes)* Beat 8 ounces softened cream cheese with 4 tablespoons softened unsalted butter until completely smooth.* Gradually add 2 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. Beat until light and fluffy. If frosting is too soft, chill 10 to 20 minutes to firm up for piping.

5-Final Step: Assembly (about 10 minutes)* Pipe or spread a generous dollop of cinnamon cream cheese frosting onto each fully cooled cookie.* Drizzle with cooled but pourable salted caramel sauce. If caramel is too thick, warm slightly to loosen.* Press pieces of the cooled cinnamon streusel into the frosting so they stick, then finish with a light sprinkle of flaky sea salt.* Store assembled cookies in an airtight container for up to 4 days, or freeze unassembled components for longer storage.