Preheat oven to 350F.
Add sugar and room temperature butter to a mixer and cream together for a minute or two.
Mix in the egg and vanilla.
In a separate bowl, measure out your flour, baking powder, and salt.
With the mixer on, gradually add the flour. If needed, scrape down the sides so everything is incorporated evenly. I keep out ¼ cup and watch the texture of my dough closely. I want the dough to be tender and easy to work with, so hold off on the last quarter cup and use it for dusting my board and rolling pin.
On a clean work surface or silpat, pull out all of your dough and scrape out any left behind bits. No chilling required!
Gently kneed together for a minute and divide into 3 sections.
Working with ⅓ of your dough at a time, lightly dust your work surface with flour and dust your rolling pin.
Roll out your dough to an ⅛”-¼” thickness.
Cut out your cooking and place them on a nonstick cookie sheet.
Bake for 6-8 minutes. *you will not see color on the edges, so don’t expect to see any changes.
Transfer cooking to a wire rack and let cool completely before icing. (over night if possible.
Recipe should yield 24-36 cookies depending on the size of your cutters.