- Preheat oven to 350ºF. Line a baking sheet with parchment paper or a nonstick baking mat.
- Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment. You can also use a handheld electric mixer. 1 cup unsalted butter, ¾ cup light brown sugar
- Scrape down the sides of the bowl and mix again. Add in the egg and vanilla extract, mix until well combined. 1 large egg, 1 teaspoon pure vanilla extract
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In a separate bowl, whisk together the flour, salt and baking powder. Add the flour mixture to the butter mixture and stir just until combined. 2 ¼ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
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Scoop out dough using a cookie scoop, approximately 1 ½ tablespoons- and roll into balls. Roll the balls in the granulated sugar. (You can skip the rolling in sugar if you’d like.) ½ cup white granulated sugar for rolling
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Place onto the prepared cookie sheet. Press down with the tines of a fork. Sprinkle with a little extra sugar if you didn’t roll them in sugar.
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Refrigerate dough balls for 30-60 minutes.
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Bake for 10-12 minutes or until the centers are set. We do not let the cookies get golden brown so that they stay soft.
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Allow the cookies to cool on the baking pan for 3-4 minutes, then remove to a wire rack to finish cooling.
