Gingerbread spiced cream cheese cookies are sweet, tangy, and balanced with a touch of spice. The cookies are soft and chewy on the inside and lightly crispy on the outside.
This easy-to-make cookie recipe is one we make at Christmas to add to gift baskets and bring to cookie exchange parties.
Ingredients For This Cookie Recipe
To make these cookies, you will need:
- Cream cheese. We use full-fat cream cheese.
- Butter. Salted butter is our go-to for these cookies.
- White sugar.
- Large egg.
- Vanilla Extract.
- All-purpose Flour.
- Baking soda.
- Sea salt.
- Gingerbread spice.
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Tips For Making Cream Cheese Cookies
This recipe is fairly simple to make with a few tips.
Before starting this recipe, the butter and cream cheese should be at room temperature. We remove both ingredients from the fridge and leave them on the counter for about an hour.
The dough needs to be chilled before baking. We don’t recommend skipping this step. Unchilled dough will spread and the cookies will be flat.
A stand mixer works well for creaming the cream cheese and butter together. We use a hand mixer to make these cookies and the results are just as good as a stand mixer.
What Is Gingerbread Spice
Gingerbread spice is a combination of cinnamon, ginger, all-spice, nutmeg, and cloves.
The spice mix is readily available in stores around the holidays. But we like to make our own.
Homemade gingerbread spice is easy to make and can be used in all kinds of ways. We keep a jar ready throughout the holiday season.
Storing Cookies
These cookies will stay fresh in a sealed container for up to two days.
Store the cookies in the fridge for up to five days or freeze them for up to three months.
Serving Gingerbread Spiced Cream Cheese Cookies
Serve these cookies as a snack or dessert on their own or with a cup of coffee or tea.
Add these gingerbread spiced cookies to a holiday dessert bar or platters.
They also make a great gift around Christmas for friends and neighbors.
Gingerbread Spiced Cream Cheese Cookies
Ingredients
- ½ cup butter, at room temperature
- 4 ounces cream cheese, at room temperature
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 1 Tbsp gingerbread spice
- ¾ tsp baking soda
- ¼ tsp sea salt
Instructions
- In a large bowl or stand mixer, cream butter and cream cheese together until smooth.
- Beat in sugar until light and fluffy.
- Add egg and vanilla and continue beating until combined and smooth.
- In another bowl, whisk together flour, gingerbread spice, baking soda, and salt.
- Slowly add the flour mixture to the butter mixture on low speed.
- Use a scraper to scrape the sides and bottom of bowl to make sure all the flour in mixed in.
- Cover and refrigerate for at least one hour.
- Preheat oven to 375℉ and line a cookie pan with parchment paper.
- Remove dough from fridge.
- Scoop dough and form into 1-inch balls.
- Place dough balls about 2 inches apart on the prepared pan.
- Bake 10-12 minutes or until edges are golden.
- Centers will still be slightly wet. Don't over bake or the cookies will become dry.
- Let cookies cool on pan for 4-5 minutes before transferring to a cooling rack.
- Store in an air-tight container for up to 2 days at room temperature.
