Nothing fancy or bedazzled about this holiday cookie–just a homely little nugget that's cakey and crisp with lightly spiced flavor and a big hunk of caramel cream cheese frosting. A great way to put some of those spices hiding in your pantry to work. —Laurie
Cardamom Spice Cookies
virgin coconut oil at room temp (solid)
light brown sugar
2 1/2 cups
Caramel Cream Cheese Frosting
white or light brown sugar
stick butter, unsalted
cream cheese, cut into 1 inch cubes
In This Recipe
Whisk flour and all spices together in a bowl.
Cream coconut oil and sugar in a separate bowl until light and fluffy. I use my stand mixer but a hand-held works well too. Add eggs and vanilla and beat until incorporated. Add flour mixture in a few additions and beat just until mixed (or do it by hand). Chill dough for 45 minutes or overnight.
Preheat oven to 350º. Scoop into tablespoon sized chunks (or roll into one inch balls) and place on parchment lined baking sheets. Bake for 15 minutes until lightly golden. Cool completely on racks and frost.
For frosting—Put sugar and water into a heavy pot (heavy prevents scorching) over medium-high heat stirring until it starts to boil. Once it boils, do not stir anymore. Let bubble for about 7-10 minutes or until it turns golden brown and smells like caramel. Remove from heat and stir in butter until it melts. Then beat on low speed with your mixer until it emulsifies. Add vanilla, cream cheese and salt and beat until creamy. Scrape into a heatproof bowl and cool down (it will thicken as it cools).