Small Batch Cinnamon Cream Cheese Frosting

Recipe quartered-taken from the Pumpkin Spice Cupcake Recipe

I named this recipe Small Batch because I only wanted enough frosting for a batch or two of cookies.

I suggest eliminating the cinnamon and spices and add a flavor of your choice, i.e. lemon extract and zest for lemon or shortbread cookies, or almond extract for your favorite almond cookies, or using plain vanilla extract for carrot cake cookies. 

Ingredients

4 oz of Cream Cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
8 oz.confectioner’s sugar (weighed, not measured)
1/2 to 1 tsp pure vanilla extract (I use a whole teaspoon.)
1/2 tsp cinnamon plus extra for garnish (I add a dash of nutmeg and pumpkin spice to the mix.)


Instructions

Cream together cream cheese and butter in stand mixer using paddle attachment.
Add half of the confectioner’s sugar, beat on low until combined. Add other half.
Once combined, add vanilla and cinnamon. Beat until combined.
Once cookies are cool, frost and add cinnamon for garnish.