Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Tip: Parchment paper ensures even baking and easy cleanup.

In a large bowl, beat together the softened butter, cream cheese, and sugar until light and fluffy. Tip: Mix for at least 2-3 minutes to fully incorporate air.

Add the egg and vanilla extract, and beat until smooth. Tip: Room-temperature egg helps everything blend evenly.

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms. Tip: Stir just until combined to avoid tough cookies.

Scoop tablespoon-sized portions of dough and place 2 inches apart on prepared baking sheets. Flatten each ball slightly with your hand or the bottom of a glass. Tip: Dip the glass in sugar for a sparkly top and to prevent sticking.

Bake for 9–11 minutes, or until the edges are set and just barely golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack. Tip: Don’t overbake—they should look slightly underdone in the center.