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1
FOR THE COOKIES: In bowl of standing mixer fitted with flat beater, mix flour, sugar, and salt on low speed until combined, about 5 seconds.
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2
With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer.
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3
Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
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4
Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass.
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5
Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes.
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6
(Can be refrigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.
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7
).
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8
Adjust oven rack to middle position; heat oven to 375 degrees.
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9
Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets parchment paper; slide rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes.
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10
Meanwhile, repeat with second disk.
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11
Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s) and place shapes on parchment-lined baking sheet, spacing them about 1 1/2 inches apart.
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12
Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through baking time.
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13
Repeat with second portion of rolled dough.
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14
(Dough scraps can be patted together, chilled, and re-rolled once.)
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15
Cool cookies on wire rack to room temperature.
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16
FOR THE GLAZE: Whisk cream cheese and 2 tablespoons milk in medium bowl until combined and no lumps remain.
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17
Whisk in confectioners' sugar until smooth, adding remaining milk as needed until glaze is thin enough to spread easily.
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18
Drizzle or spread scant teaspoon glaze with back of spoon onto each cooled cookie, as desired.
