In a large mixing bowl, use your stand mixer with the paddle attachment beat butter and Truvia® Sweet Complete™ into the bowl on medium speed. Cream until thoroughly combined and fluffy. About 3 minutes.
Add eggs, one at a time, each mixing in thoroughly. Then add in vanilla extract and mix thoroughly.
In a second medium-large bowl whisk flour, baking powder, spices, and salt.
Slowly add the dry ingredients into the wet ingredients with the mixer turned onto lower speed (to prevent the dry mixture from spilling out).
Cover and chill dough in the fridge for 20 minutes (makes it easier to roll).
Preheat the oven to 350° F and prepare 2-3 baking sheets with parchment paper.
While oven is heating, scoop balls using 2 tablespoon sized cookie scoop (or use a spoon to estimate). Roll between your hands and smoosh them between your palms to create a small disc/cookie shape. These cookies will hold the shape you give them.
Place cookie dough balls onto baking sheets a few inches apart.
Bake for 9-11 minutes.
Remove from the oven. Let sit for about 5 minutes, then move to cooling rack.
Frosting Instructions
Using your mixer and the paddle attachment (or you can use a handheld whisk or whisk by hand, may take longer though), whip the butter and cream cheese for 8 minutes on medium/low speed. The butter will become very creamy!
Mix in the vanilla extract letting it stir for about 1 minute. Slowly add in sifted Truvia® Confectioners Sweetener until mixed.
Assemble
Using a butter knife or offset spatula, frost the top of each cookie. And if you wish, sprinkle it with a little cinnamon on top. Serve and enjoy.
Notes
Room Temperature Butter: So many of my recipes (and others) call for room temperature butter. This is due to a few things. 1) An emulsion is formed when all the wet ingredients are room temperature and mixing. You are whipping in air into the batter, which will later help in baking when you get that light and fluffy texture. 2) Room temp butter is also able to blend smoother and create a cohesive batter. If you don’t have it room temp it can become very dense. How to get butter room temperature: I usually leave mine on a plate on the counter for a couple hours or maybe on the oven if it’s being used for something else. If you are in a hurry you can zap in the microwave in very short increments so you don’t melt it.Room Temperature Eggs: A lot of baking recipes (mine included) ask for room temperature eggs. This is because a room temp egg is easier to break down than a cold egg. So therefore, it mixes into the batter better. ALSO, room temp eggs get a better volume making for a fluffier baked good. How to get eggs room temperature: I would suggest leaving them on the counter for 1-2 hours to get room temp. However, if you forget or run out of time, another option is to place the eggs into a bowl of warm water (not hot) for about 10-15 minutes.Room Temperature Cream Cheese: This must be done for most baking and frosting recipes. It’s important for these so that they are smooth and creamy. If your cream cheese is too cold, it will turn into a lumpy, not so pretty frosting. How to get cream cheese to room temperature: You can leave out for 1-2 hours (2 is the maximum for cream cheese) and place in a slightly warmer spot near the stove or window. Or you can remove from packaging, place in a bowl, and microwave in very short increments so you don’t melt it.