Step 1

Preheat the oven to 350 degrees F (see note). Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.

Step 2

In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter and granulated sugar until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.

Step 3

Add the egg and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed.

Step 4

In another bowl, whisk together the flour, baking powder, baking soda and salt.

Step 5

Add the dry ingredients to the wet ingredients and mix until combined.

Step 6

Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I use my #40 cookie scoop), roll in granulated sugar or sprinkles and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).

Step 7

Bake for 11-13 minutes until slightly crackly on top (but not much color around the edges or bottom to keep them soft and chewy).

Step 8

Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.