Preheat the oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick and bake evenly.
Cream the butter and sugar:
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand mixer or stand mixer on medium speed. Beat for about 2-3 minutes until the mixture is light and fluffy.
Add the egg and vanilla:
Beat in the egg and vanilla extract until well combined. The egg will help bind the dough, and the vanilla will add that classic, aromatic flavor.
Mix the dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Slowly add the dry ingredients to the butter mixture, mixing just until the dough comes together. The dough should be soft and slightly sticky. If it feels too dry, add a tablespoon or two of milk to achieve the right consistency.
Shape the cookies:
Roll the dough into small balls, about 1-inch in diameter. If you like, you can roll them in some granulated sugar for a sparkly, sweet finish. Then, slightly flatten each ball with the back of a fork or your hand.
Bake the cookies:
Arrange the shaped cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will continue to firm up as they cool, so be careful not to overbake them.
Cool and serve:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
