1/2cupwhite granulated sugar for rolling(optional)
Preheat oven to 350ºF. Line a baking sheet with parchment paper or a nonstick baking mat.
Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment. You can also use a handheld electric mixer.
Scrape down the sides of the bowl and mix again. Add in the egg and vanilla extract, mix until well combined.
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.
Scoop out dough using a cookie scoop, 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.)
Place onto the prepared cookie sheet. Press down with the tines of a fork. Sprinkle with a little extra sugar if you didn't roll them in sugar.
Refrigerate dough balls for 30-60 minutes.
Bake for 10-12 minutes or until the centers are set. We do not let the cookies get golden brown so that they stay soft.
Allow the cookies to cool on the baking pan for 3-4 minutes, then remove to a wire rack to finish cooling.
Store in an airtight container.
The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**