Cardamom Spice Cookies with Caramel Cream Cheese Frosting

Directions

1. 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.
2. 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).