Preheat your oven to 375 degrees. Line two baking pans with parchment paper and set them aside.
In the bowl of a stand mixer, combine the Sweet Complete Brown and softened butter and beat until combined. Next, add in the eggs (one at a time) and the vanilla extract, again beating until smooth.
Turn the mixer off. In a separate bowl, combine the gluten-free flour blend, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk gently until combined.
Now, return to the mixer and turn it back on to low-medium speed. Gradually add the flour mixture to the mixer bowl, stopping to scrape down the sides of the bowl as needed. Mix until fully combined.
Divide the dough into 18 dough balls, spacing them out at least 1 inch from each other. Bake the cookies at 375 degrees for 12-15 minutes, or until puffed up some and browned. (Note: If you want flatter cookies, press the dough balls down with the back of a spoon before putting them in the oven.)
Remove the cookies from the oven and once cooled enough to handle safely, transfer them to a cooling rack to finish cooling down completely.
To make your frosting, simply whip together (using a stand mixer or a hand mixer) the softened cream cheese, Sweet Complete Confectioners, and vanilla extract until fully combined. Divide it evenly on top of your fully cooled cookies and enjoy!
You can store your iced cookies in the refrigerator for up to 5 days, though ideally I recommend storing the cookies un-iced on the counter in a sealed container for up to one week or in the freezer for up to 3 months.
Notes
If you don’t have any cream cheese on hand, you can skip the icing and just dust your cookies with Truvia Sweet Complete Confectioners.Adjust the amount of ground ginger based on your taste preference. I like the bite of ginger when you use a full tsp in this recipe!The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.Note: Each cookie contains 16g erythritol (sugar alcohols). This 16g is included within the 32g Total Carbs listed.