In a medium sized bowl, add flour, salt, and baking powder and whisk together. Set aside.
In a medium-large bowl or the bowl of your stand mixer with paddle attached, add butter and cream cheese and mix together until creamy and combined.
Add sugar and cream together ingredients until light and fluffy.
Mix your egg into the batter, beating for 1-2 minutes.
Add your spices and stir.
Add your dry ingredients and mix with a rubber spatula until dough comes together.
Line a baking sheet with parchment paper and scoop dough using a 1 tbsp scoop. Scoop dough, then roll into a ball (about 1 inch wide), and place on baking sheet. Repeat until all dough has been rolled into dough balls.
Cover your baking sheet and chill your dough for at least 1 hour.
Preheat your oven to 350°F
Bake your cookies on a parchment lined baking sheet, leaving a few inches between. Cookies will spread but not dramatically. Bake for 10-11 minutes, the bottom edge of the cookie will just be starting to lightly brown.
Remove from oven and carefully transfer cookies to a cooling rack.
Once cookies have completely cooled, mix together 1 tbsp of powdered sugar and ⅛ tsp of cinnamon lightly dust your cookies with it.
Store cookies in an airtight container for 3-5 days. Enjoy!
