Honey Ginger Cookies with Matcha Cream Cheese Icing

Hi all,

I decided to post a delicious recipe today for all of your sampling pleasure.  This recipe is a bit of a special one, in that its taste is unique.  Its not your usual mild, sweet, traditional cookie (not like my pancake recipe, which is AWESOME as well, but more traditionally flavored).  This one has a hint of spice to it.  And the frosting has the flavor of green tea in it (obviously).  The cookies are cakey and soft, the frosting is tangy, sweet and delicious.  So, give them a whirl for something fun and different!

Happy baking!!

Honey Ginger Cookies 

1/2 cup honey

1 1/2 cups flour

1/2 teaspoon baking soda 

1/2 cup softened butter 

1/4 cup sugar 

2 tsp ground ginger 

1 tsp. cinnamon 

1 cup of sugar (for rolling)

Instructions

1. Heat oven to 300 F and line baking sheets with parchment paper.
2. In a bowl, mix flour, baking soda, ginger and cinnamon.
3. In a separate bowl, cream together butter and 1/4 cup sugar, then add the honey.
4. Slowly add the flour combination to honey mix and blend until even. It is important not to over-mix the dough.
5. Chill the dough for 10 minutes.
6. While the dough is in the refrigerator, fill a small bowl with the separate cup of sugar.
7. Drop rounded spoonfuls of the dough into the bowl of sugar and roll to coat, then place on baking sheet.
8. Bake for about 16 minutes, until the edges are golden and set.
9. Allow cookies to cool completely before icing them.

Matcha Cream Cheese Frosting

Ingredients:

• 8oz Cream Cheese, room temperature
• 3 tbs Honey
• 2-3 tsp Organic Matcha Powder**

Directions:

1. In a medium-sized mixing bowl, stir together the cream cheese and honey.
2. Add the matcha powder and stir until the mixture is completely even.  Serve and enjoy!  Store leftovers in a tightly sealed container in the fridge for up to 2 weeks.


These cookies can be stored for 4-5 days in a Tupperware container in the refrigerator.