• 1. In a large bowl, beat the butter and granulated sugar until well combined.
• 2. Add the cream cheese and beat until the mixture is fluffy.
• 3. Mix in the vanilla extract and then beat in the egg.
• 4. In a separate medium bowl, combine the all-purpose flour and salt, scraping the sides of the bowl as necessary.
• 5. Gradually stir the flour mixture into the wet ingredients on low speed until a soft dough forms and pulls away from the sides of the bowl.
• 6. Divide the sugar cookie dough into two portions, shape each portion into a disc, and flatten it.
• 7. Cover the discs with plastic wrap and chill in the refrigerator for about 2 hours.
• 8. Preheat the oven to 375°F (190°C) and line cookie sheets with parchment paper.
• 9. On a lightly floured surface, roll the dough out to a thickness of ¼ inch and cut out shapes using your desired cookie cutters.
• 10. Place the cookies on the prepared baking sheet, baking one sheet at a time for 8-10 minutes or until the edges turn golden brown.
• 11. Allow the cookies to cool for a few minutes before transferring them to a wire rack.
• 12. Once cooled, decorate each cookie as desired. 

How to Make Buttercream Icing for Cookies

• In a large bowl, use a hand mixer or stand mixer to beat the softened butter until it is creamy and smooth, for about 2 to 3 minutes.
• Add the powdered sugar one cup at a time, mixing on low speed until fully incorporated.
• Mix in the vanilla extract and two tablespoons of milk or cream. If the frosting appears too stiff, add more milk, one tablespoon at a time, until you achieve your desired consistency.
• Increase the mixer speed to medium-high and continue beating the frosting for 2 to 3 minutes until it is light and fluffy.
• Divide the frosting into bowls, add a few drops of gel food coloring, and mix until well combined and the desired color is reached.