1. Preheat your oven to350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. (Fold in mini chocolate chips if using).
5. Roll the dough into1-inch balls.
6. In a small bowl, combine the coating sugar, cinnamon, and optional nutmeg or cardamom. Roll each dough ball in the cinnamon sugar mixture until fully coated.
7. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. If your kitchen is warm, chill the dough balls for 15 minutes before baking to prevent spreading.
8. Bake for9–11 minutes. The secret to a chewy cookie is to take them out when the edges are set but the centers still look slightly soft and underdone.
9. Let them cool on the baking sheet for5 minutes before transferring to a wire rack to cool completely.
10. For the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and milk, beating until light and fluffy.
11. Once the cookies are completely cool, spread or pipe the cream cheese frosting onto each cookie.