Ingredients:

  • 8 tablespoons (1 stick) / 113g unsalted butter, softened
  • 4 ounces / 113g cream cheese, softened
  • ¾ cup / 150g granulated sugar
  • 1 large egg
  • 1 teaspoon / 5ml vanilla extract
  • 2 cups / 240g all-purpose flour (plus extra for dusting)
  • ½ teaspoon / 2.5ml baking soda
  • ¼ teaspoon / 1.25ml salt
  • Optional: ½ cup / 85g finely chopped walnuts or pecans
  • 1 cup / 120g powdered sugar
  • 2-3 tablespoons milk or cream
  • ½ teaspoon / 2.5ml vanilla extract

Instructions:

  1. In a large bowl, cream together the softened butter and cream cheese until light and fluffy.
  2. Gradually beat in the granulated sugar until well combined. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. If using nuts, whisk them in as well.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
  5. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 2 hours).
  6. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Roll the dough into 1-inch balls (about 1 tablespoon each) and place them on the prepared baking sheets, leaving some space between each cookie.
  8. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire cooling rack to cool completely.
  10. While cookies are cooling, whisk together powdered sugar, milk/cream, and vanilla extract until smooth. Drizzle over cooled cookies.