Combine all dry ingredients for the cookies in a big mixing bowl and set aside.
Take a medium mixing bowl, place the room temperature butter in it, and cream it using a spatula. Add the sweetener, cream cheese, egg, and vanilla extract, and mix it with the hand mixer until soft and creamy.
Combine the wet and dry ingredients well, form the dough into a ball, wrap it in a plastic wrap, and refrigerate for 30 mins.
Preheat the oven to 165C (325F).
Take the dough out from the fridge, unwrap it, and roll it out into a 4mm (0.2 inches) thick sheet between two pieces of parchment paper.
Using your favorite cookie cutters, cut out the cookies and carefully transfer them onto a baking tray lined with parchment paper. Gather the scraps of dough and re-roll until all dough is used. During the baking process the cookies won’t spread, so you can put them close together.
Bake on the middle rack of the oven for 15 - 18 mins or until the edges are golden.
Remove from the oven and let them cool down a little bit on a baking sheet. Then, transfer onto a cooling rack and let cool completely. The cookies will still be quite soft when just removed from the oven, but will firm up as they cool.