Easy Cream Cheese Cookies

½ Cup unsalted butter (at room temperature)
3 oz. regular cream cheese (at room temperature)
1½ Cups confectioner’s sugar
½ tsp baking powder
1 egg (at room temperature)
½ tsp pure vanilla extract
1¾ Cups all-purpose flour
Superfine sugar or caster sugar, for dredging
Preparation: Preheat your oven to 375°F. Line cookie sheets with parchment paper for easy removal and cleanup.
Creaming Process: In a mixer bowl, blend the butter and cream cheese until smooth. Gradually incorporate sugar and continue beating until you achieve a fluffy consistency.
Adding the Essentials: Blend in the egg. Subsequently, add the flour, baking powder, and vanilla to the mixture, ensuring a well-integrated dough.
Chill Out: Refrigerate the dough for a minimum of 1 hour. This makes it easier to handle.
Shape and Bake: Roll the dough into 1-inch balls and coat them with superfine sugar or caster sugar. Arrange on the prepared cookie sheet, ensuring at least 1½ inches spacing between each. Gently flatten each dough ball before baking to achieve a consistent shape and texture. Bake for 8-10 minutes, or until you notice a slight golden hue on the edges. Remember, they should appear a tad under-baked for that perfect chewiness.
Cooling Time: Allow the cookies to cool on the sheet for about 1 minute before transferring them to wire racks for complete cooling.
Final Touch: If you’re feeling extra fancy, lightly sprinkle the cooled cookies with powdered sugar. But tread lightly; their inherent sweetness shines on its own.
This recipe yields roughly 2 dozen cookies. Store them in an airtight container, and they’ll remain fresh and delectable for 3-5 days.