½ 1 stick of butter, at room temperature
3 ounces of cream cheese, at room temperature
1 cup sugar
½ teaspoon kosher salt
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 ¼ cups cake flour
2 teaspoons baking powder
Heat oven to 350 degrees
In a large bowl, using a spoon, cream the butter, cream cheese, sugar and salt until smooth and fluffy. Add the eggs and vanilla extract, and whisk to dissolve the sugar crystals, about 1 minute. Stir in the flour and baking powder until just incorporated.
Line two sheet pans with parchment paper. Using two spoons or an ice cream scoop, scoop out roughly 2-tablespoon rounds and space a couple of inches apart. (7 to 8 cookies per sheet pan.) Put the sheet pans in the freezer for 15 to 20 minutes until the dough is easier to handle, and no longer sticky.
Take out sheet pans from freezer. Roll the chilled dough into even balls and flatten them slightly with your fingers so they’re about 2 inches wide and 1 inch high.
Bake cookies for 13 to 15 minutes*, until they no longer look wet on top, are still light in color and spring back to the touch. They will puff up and crack slightly. Let cool completely on the sheet pan. (They will continue to cook as they sit.)
*It's recommended to rotate the pans and switching racks halfway through baking
Icing Ingredients:3 cups Sifted Powdered sugar:
3 tbsp of Whole or 2% milk (use an extra tbsp if you need to thin the icing)
1.5 tbsp Light corn syrup (optional, for shine)
.5 tsp Vanilla extract
Pinch of salt (optional, to elevate flavors)
Food Coloring (optional)
Stir together the sugar, 3 tablespoons milk, corn syrup, and vanilla in a medium-sized bowl until combined. Add extra tablespoon of milk if icing is too thick. Add extra powdered sugar if too thin.