Step 1

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the flour and salt; set aside.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium speed until thoroughly combined, about 1 minute. Add the granulated sugar and continue to beat on medium speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl and beat in the vanilla. Reduce the speed to low and slowly add the flour mixture, mixing until just combined, about 1 minute. Give it a final stir with a rubber spatula to make sure there are no visible traces of flour.

Step 4

Using a 1 ½-tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, spacing the scoops about 1 inch apart. Bake the cookies 1 pan at a time, rotating the pan halfway through, until just set on top and beginning to lightly brown on the bottom, 10 to 12 minutes.

Step 5

Transfer the cookies to a cooling rack and allow them to cool completely.  Dust the cookies with powdered sugar, if you like.