Preheat oven to 350°F.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and granulated sugar together until smooth.
½ cup salted butter, 8 ounces cream cheese, 1½ cups granulated sugar
With the mixer running, add in the egg and then the almond extract.
1 large egg, 1 teaspoon almond extract
In a separate bowl, stir the flour, baking powder, and ¼ cup powdered sugar together.
2¼ cups all-purpose flour, 1 tablespoon baking powder, ½ cup powdered sugar
With the mixer on low, slowly add the dry flour mixture to the already creamed mixture.
Once smooth, remove the bowl from the mixer and cover. Place in the refrigerator for 30 minutes to chill.
Line a large sheet pan with nonstick parchment paper. Place the extra ¼ cup powdered sugar (for rolling) in a shallow bowl.
Once chilled, use a 2-tablespoon cookie scoop to create a cookie dough ball and immediately roll the cookie dough ball fully in powdered sugar.
Place powdered sugar covered cookie dough balls 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.
Allow to cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.