Sugar Cookies

3 cups unbleached all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 cup (2 sticks) unsalted butter
1 1/4 cups sugar
1/4 cup cream cheese
1 1/2 tsp vanilla extract
1 large egg

1. Preheat the oven to 375. Lightly grease two baking sheets, or line with parchment.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, cream together the butter, sugar, and cream cheese until light and fluffy. Beat in the vanilla extract, and the egg; scrape the sides and bottom of the bowl.

4. Add the flour mixture, and mix at low to medium speed until the mixture is evenly moistened.

5. Scoop the dough by tablespoonfuls. Place on the prepared baking sheets, leaving 2" between them. Using a flat-bottomed glass, flatten the cookies to about 1/4" thick.

6. Bake for 10-12 minutes — 10 minutes for softer cookies, 12 minutes for crunchier. The edges of the cookies will just barely begin to brown.

7. Remove from the oven and cool on the pan for 5 minutes, before transferring to a rack to finish cooling completely.

Makes 6 dozen 2-inch cookies.

Note:
For rollout cookies, make the dough with 3 1/2 cups flour; place the dough in a plastic bag, flatten it into a disk, and chill for 1 hour before rolling it out and cutting. Bake the cookies for 8 minutes, until golden brown at the edges.

(adapted from King Arthur Flour)