Ingredients
1/2 lb (2 sticks / 226 g) unsalted butter, softened
4 oz (113 g) cream cheese, softened
1/2 cup granulated sugar
2 cups all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
Optional: extra granulated sugar for rolling or sprinkling
Instructions
Preheat the oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream the butter and cream cheese
In a large bowl, beat the softened butter and cream cheese together until smooth, creamy, and lump-free.
Add sugar and vanilla
Mix in the granulated sugar and vanilla extract. Beat for 2–3 minutes until light and fluffy.
Add the dry ingredients
Add the flour and salt, then mix on low speed until the dough comes together.
Dough will be soft but not sticky.
Chill the dough (recommended)
Refrigerate the dough for 20–30 minutes.
This helps the cookies hold their shape while baking.
Form the cookies
Roll or scoop dough into 1-inch balls.
Optional: Roll in granulated sugar for sparkle and a bit of crunch.
Bake
Place cookies about 2 inches apart on your baking sheet.
Bake for 10–12 minutes, just until the bottoms are set and the edges are barely turning golden.
Do not overbake these cookies should remain pale and soft.
Cool
Let cookies cool on the sheet for 5 minutes, then move to a wire rack.
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