First Step: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.

Second Step: In a mixing bowl or stand mixer, beat together the softened butter, granulated sugar, and cream cheese for 3 to 5 minutes until light and fluffy. Scrape down the sides of the bowl as needed to ensure even mixing.

Third Step: In a separate bowl, whisk together the all-purpose flour and kosher salt. Gradually add the flour mixture to the creamed wet ingredients, mixing just until combined. Avoid overmixing to maintain tenderness.

Fourth Step: Using a tablespoon or small cookie scoop, drop dollops of dough (about 15-20g) onto the prepared baking sheet, spacing them about 1½ inches apart. For an optional sparkle, roll the dough balls lightly in granulated sugar before placing them on the sheet.

Fifth Step: Bake for approximately 12 minutes, or until the edges are lightly golden but the centers remain soft and chewy. Adjust baking time by a few minutes if your oven runs hot or if you prefer cakier cookies.

Final Step: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy the cream cheese cookies fresh or store properly for later.