Bring cream cheese, butter, and egg to room temperature until soft. In a bowl, mix flour, cornstarch, baking powder, and salt with a whisk.

In another bowl, beat softened cream cheese, butter, and sugar until fluffy and light for about 2 minutes.

Add egg and vanilla extract to the mixture and whip for an additional minute.

Gradually fold in the dry ingredients using a spatula, mixing gently to avoid overmixing.

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Preheat the oven to 190°C (375°F). Divide the dough into 15 portions, roll into balls, and place on a parchment-lined baking sheet.

Flatten each ball slightly using a spatula or glass bottom.

Bake in the preheated oven for 10–12 minutes until the bottoms turn golden brown.

Cool cookies on the baking sheet for 20 minutes, then transfer to a wire rack to cool completely.