Combine the flour, baking powder and salt in a medium-sized bowl and set aside.
Cream the butter and sugar together in a large bowl with an electric mixer on medium speed until light in color and fluffy. Add cream cheese and vanilla and mix until well combined.
Add the flour mixture and mix until the dough comes together and is combined. Do not over mix.
Wrap dough with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
Once chilled, preheat your oven to 350°F (180° C), then line a cookie sheet with parchment paper and set aside. The number of batches will depend on how large/small you want your cookies.
Roll the cookies into 1 tablespoon balls. Place the dough balls about 2 inches apart on the prepared cookie sheet and press down with the palm of your hand to create a 1/4-inch-thick cookie.
Bake for 8-10 minutes, until very lightly colored on top and around the edges. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
Make the Icing:
Make the buttercream icing while the cookies cool down. You can use store-bought icing if you prefer.
Butter: when making cookies I like to use European style butter, such Kerrygold, President or Land O Lakes® Extra Creamy Unsalted Butter (European style) for extra buttery flavor and fluffiness, but any butter will work fine.Chilling: please don't skip this step! Chilling helps the cookies retain shape, plus helps with flavor and texture.Use a scale to measure out your ingredients. If you don't have a kitchen scale, the best way to measure flour is to use a spoon to scoop the flour into the measuring cup and then I use a knife (straight-edged) to level the flour across the measuring cup.Do not dip a measuring cup directly into the flour bin or you can compact it and get up to 25% more flour.Store: store cookies in an airtight container up to 5 days at room temperature.Freeze Cookie Dough: you can freeze this cookie dough before rolling for up to 3 months. When ready to use, allow to thaw overnight in the refrigerator, then bring to room temperature for about 1 hour. Then roll and continue with the recipe as directed.Freeze Cookies: unfrosted or frosted cookies freeze well up to 2 months. After baking, allow cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet to freeze them, then transfer them in a freezer-safe plastic storage bag. When ready to eat, thaw overnight in the refrigerator.LOOKING FOR MORE EGGLESS COOKIE RECIPES?