Last week, I shared some gift ideas for your foodie friends and included Taste Box. I received the November Taste Box, Sugar & Spice and decided to create a yummy recipe using some of the high-end ingredients I received.
About Taste Box
The Taste Box is a monthly subscription company that began out of a love for food. They do all of the hard work of finding quality ingredients- sauces, spices, and more. Once they select the theme and perfect compliments to the box, they send it off to arrive right at your doorstep. I love how Taste Box sends detailed information about each item in the box, and they even include a link for some recipes to try out.
Every month, the box theme changes. This box, Sugar and Spice, includes the perfect spices for every fall/winter baked good imaginable. The possibilities and recipes are endless.
Santa isn’t the only one who loves gingerbread cookies. The homemade cream cheese icing on these balance out the cinnamon spice flavor of the cookie and add an extra sweetness. These are a crowd-pleaser for sure, and they make the perfect cookie to decorate with your family.
Makes about 2 dozen
2 1/2 C. flour (plus more for rolling)
1/2 t. baking soda
3/4 t. salt
2 t. ground ginger
2 t. ground cinnamon (I used the Saigon Cinnamon in my box, so I only used 1 1/2 t.)
3/4 t. ground cloves
1/2 t. ground nutmeg (I used freshly grated nutmeg from the whole nutmeg in my box)
(I added a few shakes of the baking spice in my box to make it more flavorful)
8 T (1 stick) butter (at room temp)
1/2 C sugar
1/2 C honey (I used the summer floral honey in my box)
1/4 C pure, maple syrup
For the icing:
8 oz. (1 block) of cream cheese
2 t. vanilla extract (or 1 Mexican vanilla bean- I used the one in my box)
4 C. powdered sugar
1. Whisk flour, baking soda, and all spices together in a large bowl. 2. Use another bowl and a mixer (on medium-high) to beat butter and sugar until fluffy. 3. Beat in egg. 4. Add honey and maple syrup and mix well. 5. Reduce mixer speed to low and add flour mixture in gradually until mixture is combined. 6. Wrap dough in plastic and refrigerate for at least an hour. 7. Flour a sheet of parchment paper generously and use a roller to roll dough to desired thickness (around 1/4 in), freeze for 20 minutes. 8. Preheat oven to 350° and cut out desired shapes (or roll into balls), then place dough on parchment paper lined baking sheet. 9. Bake cookies for 12-15 minutes, or until lightly browned. 10. While cookies are cooling, combine cream cheese and vanilla in mixer until combined. 11. Add powdered sugar a little at a time and blend until smooth. 12. Spread cream cheese on cookies, or spoon into plastic baggie and cut off the very tip to pipe frosting to decorate.
Recipe adapted from Honey-gingerbread cookies.
These are fantastic dipped in hot cocoa. I made cinnamon hot cocoa with the Saigon Cinnamon from my box.
Do you know anyone that would love these cookies? Who will you make them for? Leave me a comment below.
I received a free box in exchange for a review. All opinions remain my own.