In a large mixing bowl or a stand mixer, cream together the softened butter and granulated sugar for about 3 minutes until the mixture is light and fluffy.

Mix in the egg and vanilla extract. Add a few drops of pink gel food coloring until you reach your desired shade of pink.

In a separate bowl, whisk together the all purpose flour, cake flour, cornstarch, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined. Avoid overmixing as this can lead to a tough cookie.

Use a large cookie scoop to create portions of dough roughly 1/3 cup each. Roll them into smooth balls and place them on the baking sheet spaced well apart. Gently press down on the tops to slightly flatten them.

Bake for 10 to 12 minutes. The edges should be set but the centers should still look slightly soft. Do not wait for them to brown or they will lose that velvet softness.

Allow the cookies to cool on the baking sheet for at least 10 minutes before moving them to a wire rack. They need time to set up completely.

While the cookies cool, beat the cream cheese and butter together. Add powdered sugar and a splash of vanilla mixing until smooth. Pipe a beautiful swirl on top of each cooled cookie.