Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium until combined. Scrape down the sides of the bowl.
Add in the butter, granulated sugar, and powdered sugar. Beat until the butter is creamed and the sugars are combined.
Add in the vanilla extract and egg. Beat just until the egg is incorporated.
Add in the flour, baking soda, and salt. Beat until the flour is just combined.
Cover the dough and refrigerate for at least 1 hour.
Using a 1 tablespoon cookie scoop, scoop the dough onto the prepared baking sheet.
Place into the preheated oven and bake for 10 to 13 minutes until the edges are golden brown.
Let cool for 5 to 10 minutes on the baking sheet before transferring to a cooling rack or paper towel to cool completely.
Place in an airtight container in the fridge for up to 5 days.
Notes
For a smooth cookie top like in my photos, roll the chilled scoops of cookie dough into a ball. You may need to lightly grease your hands if the dough is sticking.