• Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
• Take 1 tablespoon cornstarch and 3 tablespoon of water in a small bowl. Mix well and set aside.
• Cream the butter and cream cheese together for a minute in a stand mixer using a paddle attachment or an electric mixer.
• Add sugar and beat until the mixture is light and fluffy.
• Add cornstarch mixture and pure vanilla and continue beating until well combined. Scrape down the bottom and sides of the bowl to mix evenly.
• Add dry ingredients, ground cardamom, and mix on low speed until just combined. The dough will be very soft and sticky.
• Bring the dough together using a spatula and transfer it to the bowl. Cover the dough tightly and place it in the refrigerator for an hour.
• Preheat the oven to 375°F (190°C) when ready to bake. Line the baking sheet with a silicone mat or parchment paper.
• Take the dough out of the fridge. Scoop approximately 2 tablespoon of dough and roll into a ball.
• If the dough is too sticky and hard to handle, very lightly flour your palm and roll it into a ball. Flatten the balls a little, do not flatten them too much, as cookies will spread well.
• Place all the cookie dough balls onto a baking sheet keeping them 2 inches apart. Bake the cookies for 10-12 minutes or until the edges are lightly golden.
• Remove the cookies from the oven and let them cool on the baking sheet for 3 minutes. Transfer the cookies onto a wire rack and allow them to cool completely.
• Once the cookies are completely cool, sprinkle some powdered sugar.

Storing Suggestions

• Store the cookies at room temperature for 2 days in an airtight container.
• Refrigerate the cookie for up to a week in an airtight container.
• Eggless Cream Cheese Cookies also freeze well. Store them in a freezer-safe container or bag for two months.