6ouncesfull-fat block cream cheese room temperature
1 ¼cupsgranulated sugar
2teaspoonsvanilla extract
2large eggsroom temperature
2 ¾cupsall-purpose flour
2tablespoonscornstarch
2teaspoonbaking powder
½teaspoonsea salt
1cuppowdered sugaror more for rolling
Instructions
Beat the butter, cream cheese, sugar, and vanilla into a large bowl of a stand mixer fitted with a paddle attachment until light and fluffy - about 3 - 4 minutes.
Add in the eggs and beat well for an additional minute.
Mix together the flour, cornstarch, baking powder, and salt together in a small bowl.
Add the flour mixture into the dry ingredients and gently mix just until the dough comes together, scraping the sides and bottom of a bowl.
Cover the dough with plastic wrap and chill for at least an hour, or overnight. Preheat the oven to 350F and line two baking sheets with parchment paper.
Portion out the dough into balls that are about 2 ½ - 3 tablespoons big. Roll the dough balls in the powdered sugar
Bake for 10 - 12 minutes, or until the edges are a light golden brown.
Remove from the oven and let the cookies cool on the baking sheet for 2 - 3 minutes before transferring to a wire rack to cool completely