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1
Preheat oven to 350u00b0F and line 2 baking sheets with parchment paper. Set aside.
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2
In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, cloves, allspice, and pepper.
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3
In a large bowl, or in a stand mixer, add sugar, cream cheese, and butter. Beat until light and fluffy, then add oil and beat until incorporated. Add egg, milk, and vanilla, and beat until smooth. In 2 additions, add the flour mixture, scraping down the sides of the bowl as needed, until mixed.
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4
For the coating, in a shallow bowl, whisk together raw sugar and cinnamon. Scoop out 2-tablespoon-sized balls of dough using your hands or a cookie scoop. Roll the ball in your hands to make a nice ball. Roll the ball in the sugar mixture and place each ball of dough on your cookie sheet, placing 8-12 balls of dough on each sheet, depending on how much room you have. Use a glass to lightly flatten the cookie and then sprinkle the tops with some of the remaining sugar and spice.
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5
Bake for 11-12 minutes, rotating the tray halfway through, until the edges are just browned. Repeat with remaining dough. Let the cookies cool before removing them from the trays and baking more.
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6
These will keep great at room temperature in an air-tight container for up to 4 days.
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7
Recipe inspired by Adrianna Adarme from The Year of Cozy.
