Ingredients:

  • 2 ¼ cups All-Purpose Flour (spooned and leveled)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt
  • 1 cup Unsalted Butter (softened, room temperature)
  • ¾ cup Granulated Sugar
  • 1 large Egg (lightly beaten)
  • 1 teaspoon Vanilla Extract

Instructions:

  1. Combine dry ingredients: Whisk flour, baking powder, and salt together in a medium bowl. Set aside.
  2. Cream butter and sugar: In the large bowl of a stand mixer, beat the softened butter and sugar together on medium speed until the mixture is light, pale, and fluffy (about 3-4 minutes).
  3. Incorporate wet ingredients: Beat in the vanilla extract, then slowly add the lightly beaten egg until just combined. Scrape down the sides of the bowl thoroughly.
  4. Add dry to wet: Gradually add the dry ingredients to the wet mixture on low speed, mixing only until just incorporated and no streaks of flour remain. Do not overmix.
  5. Chill the dough: Turn the dough out onto plastic wrap. Form into a flat disk, wrap tightly, and refrigerate for at least 30 minutes.
  6. Preheat and prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  7. Shape cookies: Remove dough from the fridge. Scoop or roll into uniform balls (about 1.5 tablespoons each) and place 2 inches apart on the prepared sheets.
  8. Bake: Bake for 10–14 minutes, rotating the sheets halfway through. Cookies are done when the edges are lightly golden.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.