Yield 12 cookies ≈ 55g ea.
In a stand mixer fitted with the paddle attachment, whip together the softened cream cheese, butter, fat based food coloring, salt, sugar and vanilla on hight speed until smooth. Continue beating and add the egg. Add the sifted powders and the white chocolate chips. Transfer cookie dough into a clean container, cover and refrigerate until firm. Divide cookie dough into 12 portions using an ice cream scoop or a spoon dipped in hot water. Chill again or freeze until firm and form each portion into sphere and drop into a bowl of confectioners’ sugar to coat. Place on a lightly greased cookie sheet or over a parchment or silicone mat, chill 30 minutes before baking. Cookie dough can be refrigerated up to 4 days or frozen for weeks.
Set the oven rack adjusted to the middle position and bake in a preheated 350ºF/180ºC oven for about 12 to 14 minutes. Remove the pan from the oven and let cool cookies on the baking tray for about 10 minutes before transferring to wire rack. Do not over bake. Cookies can be stored at room temperature for up to 3 days. They can be frozen as well. Enjoy!