In a large mixing bowl, beat butter, cream cheese, and granulated sugar until creamy, about 3 minutes.
Add in eggs and almond extract, beat until fluffy.
Mix in flour, salt, and baking powder until well combined.
Cover bowl with plastic wrap and refrigerate for 30 minutes.
Once chilled, line a baking sheet with parchment paper. Preheat oven to 350 degrees F.
Scoop out cookie dough with a 2 Tbsp scoop. If your hands are sticky, dip them in the powdered sugar first. Drop cookie dough into powdered sugar and roll in sugar until generously coated.
Place on baking sheet and bake for 11-13 minutes. Remove and cool completely on wire rack. Enjoy.
Notes
Allow the butter and cream cheese to soften at room temperature before you start making the dough.
Be sure to chill the dough! It's hard to be patient, but this is a must. It helps solidify the butter to a chilled state, which allows the gooey butter cookies to stay thick and fluffed.
Sticky hands? Dip your fingers in powdered sugar before working with the dough. This keeps the dough from getting stuck to your hands as you go.
Line the baking sheet with parchment paper. This helps the cookies slide right off and allows for easy clean up after the cookies are baked!