It’s time, friends.
Time for another post for International Delight, but also, and I can’t stress the importance of this enough…time to start talking about all the flavors we love to celebrate during the chilly months of fall and winter. (Although if you stepped outside my house right now, you wouldn’t feel anything but hot and toasty summertime temps. Yuck!)
Regardless of current temperatures, I’m ready to start talking about the cool weather flavors. Flavor like pumpkin, (have you tried the Pumpkin Pie Spice creamer from ID? If not, jump on it, my friends, it’s like autumn in a mug.) and gingerbread. Gingerbread is not just for Christmas…it’s too good of a flavor to only make it once a year. These spicy, chewy cookies deserve to be enjoyed all throughout the fall and winter.
So, I baked up my first batch of gingerbread cookies today. One of my favorite ways to bake gingerbread cookies is to make mini versions. They’re cute, they bake up quickly, and they don’t make you feel too guilty when you have one…or two…or……..nevermind.
I drizzled the tops of these cookies with a powdered sugar/Salted Caramel Mocha creamer glaze. It was like having my cookie and coffee all in one, and it was delicious.
Here’s the recipe I used for my mini gingerbread cookies. (Enjoy my massively overexposed images while you’re there. What a long way I’ve come since then!) When making the glaze, if you don’t feel like using Salted Caramel Mocha, try using some of the other season flavors, like Pumpkin Pie. If you feel like playing it safe, the Gingerbread Latte would definitely be a solid accompaniment to your cookies.
Happy baking, friends.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.
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