Cookie Dough

• Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
• In a separate bowl, use a mixer to cream the butter and sugar on medium-high speed until light and fluffy, about 2–3 minutes.
• Beat in the egg and vanilla extract for 30 seconds until glossy.
• Gradually add the dry ingredients to the butter mixture on low speed until just incorporated, forming a thick, slightly sticky dough.
• Refrigerate the dough for 30 minutes to firm up.
• Scoop out 1-inch balls of dough and place them 2 inches apart on the prepared baking sheets.
• Lightly dust the bottom of a glass with flour and gently press each dough ball to flatten to about ¼-inch thickness.
• Bake for 8–10 minutes, until the edges are just turning golden and the centers no longer look wet.
• Allow cookies to cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.