These soft spice sugar cookies are packed with warm, cozy flavors and topped with a luscious cream cheese frosting that adds the perfect tangy-sweet contrast. I like to make these when I want something nostalgic yet a little extra indulgent. The texture is pillowy-soft, the spice blend is balanced just right, and that creamy frosting? It takes everything over the top.
Why You’ll Love This Recipe
I love this recipe because it blends everything I want in a fall or holiday cookie—comforting spices, a soft texture, and an ultra-satisfying frosting. These cookies are easy to make, yet impressive enough to serve for gatherings. I also appreciate how customizable they are—I can play with the spice levels or even swap out the frosting if I’m in the mood for something different. But honestly? Once I taste that cream cheese topping, I never want to change a thing.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
½ cup buttermilk or milk
For the Cream Cheese Frosting:
6 oz (170 g) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
2 ½ to 3 cups powdered (icing) sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
directions
I preheat the oven to 350°F (175°C) and line my baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl, I cream the butter, granulated sugar, and brown sugar until it’s light and fluffy.
I beat in the egg and vanilla extract.
I alternately add the dry flour mixture and the milk (or buttermilk) into the creamed mixture, starting and ending with the flour. I mix until just combined.
I drop tablespoonfuls of dough (or sometimes roll and cut shapes) onto the baking sheets, spacing them about 2 inches apart.
I bake the cookies for 9–11 minutes until the edges are set but the centers are still soft. I let them cool on the pan for a few minutes before transferring them to wire racks to cool completely.
While they cool, I make the cream cheese frosting: I beat the cream cheese and butter together until smooth and creamy.
I gradually add the powdered sugar, vanilla, and salt, beating until the frosting is smooth and spreadable.
Once the cookies are fully cooled, I spread or pipe the frosting on top.
I either serve them immediately or refrigerate—since the cream cheese frosting needs chilling.
Servings and timing
This recipe makes about 24 to 30 cookies, depending on how big I scoop them. It takes me about 20 minutes to prep and 10 minutes to bake, plus some extra time to cool and frost—so around 30 minutes active time and about 1 hour total with cooling included.
Variations
I sometimes increase the cinnamon for a spicier version or leave out the cloves if I want something milder.
Swapping the cream cheese frosting with a maple glaze or vanilla buttercream works well too.
For a festive twist, I sprinkle the frosted cookies with colored sugar or chopped nuts.
If I want a bit of chewiness, I add a tablespoon of molasses to the dough.
I occasionally make mini versions of these cookies for parties or cookie boxes—they're adorable and easy to snack on.
storage/reheating
I always make sure the cookies are completely cool before frosting them. Once frosted, I store them in an airtight container in the refrigerator for up to 4 days. If I want to stack them, I place parchment paper between the layers. For the best texture, I let them sit at room temperature for 10–15 minutes before eating. These cookies don’t need reheating, but if I’m serving unfrosted ones, a quick 5-second microwave warm-up makes them taste freshly baked.
FAQs
How soft are these cookies supposed to be?
They’re meant to be very soft and tender, almost like little cake bites. I always pull them out of the oven when the edges are set, but the centers still look a bit soft—they firm up as they cool.
Can I make the dough ahead of time?
Yes, I often make the dough a day in advance and chill it. I just make sure to let it sit out for a few minutes before scooping if it gets too firm.
Can I freeze these cookies?
I can freeze the baked, unfrosted cookies for up to 2 months. I just let them thaw fully before frosting. I don’t recommend freezing them once they’re frosted, though—it changes the texture of the topping.
What can I use instead of buttermilk?
I usually use regular milk when I don’t have buttermilk on hand, but adding a teaspoon of vinegar or lemon juice to the milk works well as a substitute too.
Why is my frosting too thin or too thick?
If it’s too thin, I just add a bit more powdered sugar. If it’s too thick, a splash of milk or cream helps loosen it. I always beat it well for the creamiest consistency.
Conclusion
These soft spice sugar cookies with cream cheese frosting are the kind of treat I come back to again and again. They’re easy to make, full of flavor, and incredibly satisfying to eat. Whether I’m baking for a holiday, a special occasion, or just because I want something sweet and spiced, these cookies never let me down.
Soft spice‑sugar cookies topped with creamy tangy cream cheese frosting
Ingredients
2 ½ cups all‑purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup (1 stick) unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
½ cup buttermilk or milk
For the Cream Cheese Frosting:
6 oz (170 g) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
2 ½ to 3 cups powdered (icing) sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
Instructions
Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
In a large bowl (or mixer), cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract.
Alternately add the dry flour mixture and the milk (or buttermilk) into the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
Drop tablespoons of dough (or roll & cut shapes) onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 9–11 minutes, or until edges are set but centers still soft. Let cookies cool on pan for a few minutes, then transfer to wire racks to cool completely.
Meanwhile, prepare the cream cheese frosting: beat together cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, salt, and vanilla, beating until smooth and spreadable.
Once cookies are fully cooled, spread or pipe frosting onto cookies.
Serve or refrigerate. Store frosted cookies in the fridge (cream cheese frosting needs chilling).
Notes
Be sure cookies are completely cooled before frosting to avoid melting.
You can adjust the warm spices (ginger, cloves, nutmeg) to taste.
If frosting is too thin, add more powdered sugar; if too thick, add a splash of milk.
Frosted cookies are best stored in the refrigerator and eaten within 3–4 days.
You may chill the dough for 30 minutes if it’s too soft to handle.
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