Gingerbread Spiced Cream Cheese Cookies
Sweet and tangy cookies with a touch of spice that balances out the flavors.
Servings: 24 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.