Description
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.
Nutrition
- Serving Size: 1 cookie (with frosting)
- Calories: ≈ 180 kcal
- Sugar: ≈ 15 g
- Sodium: ≈ 100 mg
- Fat: ≈ 8 g
- Saturated Fat: ≈ 4 g
- Unsaturated Fat: ≈ 3 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 22 g
- Fiber: ≈ 1 g
- Protein: ≈ 2 g
- Cholesterol: ≈ 20 mg
