Ingredients:

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon fine salt

1 1/2 cups sugar, plus more for rolling

2 sticks (1 cup) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

1 large egg

Directions:

1. Position oven racks in the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper.

2. Whisk together the flour, baking powder and salt in a small bowl.

3. Beat the sugar and butter with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed until incorporated.

4. Put some sugar in a small bowl. Scoop heaping tablespoonful’s of the batter, roll them into balls and coat in the sugar. Arrange the balls on the prepared baking sheets about 2 inches apart. There will be additional batter for a second batch.

5. Bake until the bottoms and edges are barely golden brown, 8 to 10 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a wire rack to cool completely. When the baking sheets are cool, repeat with the remaining batter. The cookies can be stored in an airtight container for up to 3 days.

Bon Appetit!