Step 1

Preheat oven to 350F.

Step 2

In a stand mixer, beat together the butter, cream cheese, and granulated sugar until smooth.

Step 3

With the mixer running, add in the egg and then the almond extract.

Step 4

In a separate bowl, stir together the flour, baking powder, and ¼ cup powdered sugar.

Step 5

With the mixer on low, slowly add the dry flour mixture to the already creamed mixture.

Step 6

Once smooth, remove the bowl from the mixer and cover. Place in the fridge for 30 minutes to chill.

Step 7

Line a large sheet pan with nonstick parchment paper. Place extra powdered sugar (for rolling) in a shallow bowl.

Step 8

Once chilled, use a 2 tablespoons cookie scoop to create a cookie dough ball, immediately rolling fully in powdered sugar.

Step 9

Place on the baking sheet, 6 at a time, and bake for 10-11 minutes. When they’re no longer wet on top and are firm on the sides, they’re done. We prefer them on the shorter cook time so they’re extra gooey.

Step 10

Allow to cool on the sheet pan for 5 minutes, and then place on a wire rack to cool completely.