Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 tablespoons milk

Instructions:

  1. Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy.
  2. Incorporate Wet Ingredients: Beat in the egg and vanilla extract until well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
  5. Add Milk: Add the milk and mix until just combined. The dough will be slightly sticky.
  6. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
  7. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Roll and Cut (or Scoop) Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut out cookies using a 2-inch round cookie cutter. Alternatively, use a small cookie scoop to drop rounded portions of dough onto baking sheet.
  9. Bake Cookies: Bake for 8-10 minutes, or until the edges are lightly golden brown.
  10. Cool Cookies: Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.