Step 1

Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment.

Step 2

Scrape down the sides of the bowl and mix again. Add in the egg and vanilla extract, mix until well combined.

Step 3

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.

Step 4

Scoop out dough - approximately 1 1/2 tablespoons- and roll into balls. Roll the balls in the granulated sugar. (You can skip the rolling in sugar if you'd like.)

Step 5

Place onto a parchment paper or silicone baking mat lined cookie sheet. Press down with the tines of a fork.

Step 6

Refrigerate dough balls for 30-60 minutes.

Step 7

Preheat oven to 350 degrees.

Step 8

Bake for 10-12 minutes or until the centers are set. We do not let the cookies get brown so that they stay soft.

Step 9

Allow the cookies to cool on the baking pan for 3-4 minutes, then remove to a baking rack to finish cooling.

Step 10

Store in an airtight container.