Combine Dry Ingredients: In a medium bowl, whisk together the plain flour, baking soda, and salt. Set this aside.

Cream Butter, Cheese, and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the room-temperature unsalted butter and cream cheese on medium speed until smooth and creamy, about 2 minutes. Add the granulated sugar and continue to beat for another 2-3 minutes until the mixture is light and fluffy.

Add Wet Ingredients: Add the egg, vanilla extract, orange extract, and orange zest to the butter mixture. Beat on medium speed until everything is well combined, scraping down the sides of the bowl as needed.

Combine Wet and Dry: Reduce the mixer speed to low and gradually add the dry flour mixture. Mix only until just combined – be careful not to overmix at this stage. The dough will be very soft.

Chill the Dough: Cover the bowl with cling film and refrigerate for at least 30 minutes (or up to 2 days). This step is vital! It prevents the cookies from spreading into thin crisps in the oven. What works best for me is chilling it for a full hour if I have the time.

Preheat and Prepare: When you're ready to bake, preheat your oven to 180°C (160°C fan). Line two large baking trays with parchment paper.

Portion and Bake: Roll the chilled dough into balls of about 1.5 tablespoons each and place them on the prepared baking trays, leaving about 5cm (2 inches) of space between each one for spreading. Bake for 12-14 minutes, or until the edges are lightly golden and the centres are just set. They might look slightly underdone in the middle, but they will continue to cook on the hot tray.

Cool the Cookies: Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely. They must be completely cool before you glaze them.

Make the Glaze: While the cookies are cooling, whisk together the sifted icing sugar, 2 tablespoons of orange juice, and the vanilla extract in a small bowl. If the glaze is too thick, add the remaining tablespoon of orange juice until you have a smooth, pourable consistency.

Glaze and Set: Once the cookies are completely cool, drizzle or dip them into the glaze. Place them back on the wire rack to allow the glaze to set, which should take about 30 minutes.