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Directions

Pre-heat the oven to 375 deg F and line 2 baking sheets with parchment paper or spray with cooking spray.

Whisk together the flour, baking powder, and salt; set aside.

Cream the butter, sugar, and brown sugar together at medium speed until light and fluffy, about 3 mins with an electric mixer, scraping the sides of the bowl as necessary. Keep the butter wrapper for later.

Add the egg and vanilla to the butter mixture and beat until combined, about 30 sec with an electric mixer.

Add the dry ingredients to the wet mixture and beat until just combined, scraping the bowl as necessary.

To roll out the cookies:

Put some extra sugar in a shallow bowl for rolling and put some cold water in separate bowl.

Dip your fingers in the water as needed to prevent sticking.

Roll a heaping tablespoon of dough between your hands to make a 1 1/2 in ball and then roll it in the sugar. Moisten the ball if the sugar won't stick. Place the ball on the baking sheet and repeat, spacing them about 2 in apart.

Butter the bottom of a drinking glass using the butter wrapper. Dip the glass into the sugar and then use it to flatten the dough balls into 3/4 in discs. Re-butter and sugar the glass every 2-3 cookies to prevent sticking.

Bake the cookies 15-18 mins until the centers are just lightly golden and the edges are golden brown. Rotate the baking sheets front to back and top to bottom for more even baking.

Cool the cookies 3 min on the baking sheets to set and then transfer to a rack to finish cooling.