• Preheat oven to 350F (175C) and line two cookie sheets with parchment paper
• Combine butter and cream cheese and use an electric mixer (or stand mixer) to stir until creamy and well-combined.
  ½ cup (113 g) unsalted butter, 6 oz (170 g) cream cheese
• Add sugar and stir again until thoroughly combined.
  1 cup (200 g) sugar
• Stir in egg and vanilla extract.
  2 teaspoons vanilla extract, 1 large egg
• In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
  3 cups (375 g) all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking powder, ¾ teaspoon salt
• Gradually add dry ingredients to wet until completely combined.
• Transfer dough to a clean surface that’s been generously dusted with flour. Working with just half of the dough at a time, transfer dough to surface and use your hands to form into a ball (add additional flour to the surface if it’s sticky).
• Use a rolling pin to roll dough to just under ½” thick. Use cookie cutters to cut into shapes and transfer to prepared baking sheets.
• Bake in 350F (175C) oven for 8-10 minutes* Allow to cool completely on baking sheet before covering with frosting.

Cream Cheese Frosting

• Once your cookies have cooled, prepare your frosting by combining butter, cream cheese, and vanilla extract. Use an electric mixer (or a stand mixer) to cream ingredients together until well-combined.
  6 Tablespoons (85 g) salted butter softened , 6 oz (170 g) cream cheese softened, ½ tsp pure vanilla extract
• Gradually (with mixer on low-speed) add powdered sugar until completely combined. Stir in cornstarch (make sure it's well incorporated into the frosting).
  2 ¼ cups (280 g) powdered sugar , 2 tsp cornstarch**
• Spread or pipe frosting over completely cooled cookies.
  Sprinkles for decorating optional