Ingredients
3cupsall purpose flour,spooned into measuring cup and leveled-off with back edge of knife
1tspbaking powder
¼tspbaking soda
¾tspsalt
1cupunsalted butter,(2 sticks) softened
2ozcream cheese,(¼ cup)
1¼cupsugar,plus ½ cup more for rolling cookies
1tspvanilla extract
¼tspalmond extract
1large egg
Preparation
Set racks in the middle of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, cream cheese, and 1¼ cup of sugar for a few minutes until light and fluffy. Beat in the vanilla and almond extracts.
Scrape down the sides of the bowl with a rubber spatula and beat in the egg. Scrape down the bowl again, then add the flour mixture. Mix on low speed until the dough comes together into a cohesive mass. It will be a little sticky.
Place the remaining sugar in a shallow bowl. Moisten hands so the dough doesn’t stick to them. Pinch off the dough by tablespoonfuls, shape into rough balls, roll in the sugar to coat, and place 2-inches apart on the prepared baking sheets.
Using a flat-bottomed glass, flatten the cookies to ¼-inch thick. Bake for 10 minutes, rotating the pans from top to bottom and front to back midway through to ensure even cooking. The cookies will turn golden on the bottom but remain pale on top.
Cool on the pan for a few minutes, then transfer the cookies to a wire rack to cool completely. Serve and enjoy.
