2 sticks room temperature, unsalted butter
1 cup white sugar
1 large egg
1 tsp vanilla extract
3 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
parchment paper for lining baking trays
Use an electric mixer to cream 2 sticks of room temperature unsalted butter with 1 cup granulated white sugar and then add 1 large egg and 1 tsp of vanilla extract.
While that's happening use a mixing bowl to combine 3 cups all-purpose flour with 1 1/4 tsp baking powder and 1/2 tsp salt.
Then turn the mixer to low and slowly add the flour a bit at a time.
Then use your hands to shape the dough into a ball and then place it onto a piece of plastic wrap, tightly wrap it up and place it into the fridge for at least two hours.
You could even make the dough a day ahead of time if you like and, once it has firmed up, preheat the oven to 375 degrees.
Shape the dough into 1 1/2-inch balls and roll those in a bowl of granulated white sugar.
Place the sugar coated balls onto a parchment paper lined baking tray and use the bottom of a heavy, solid glass to press them down into 1/4-inch rounds.
You definitely want to use a heavy, solid glass for this because you are pressing down quite firmly to shape the cookies.
You'll end up with about 30 cookies total and you can sprinkle a little more sugar over the tops before placing the trays into the preheated 375 degree oven.
Depending on how thick the cookies are, they'll take around 12 to 14 minutes to bake and it's a good idea to switch the trays from top to bottom halfway through.
You'll want to transfer them to cookie cooling racks to cool down before serving.