Yield: About 20 cookies
Line 2 sheet pans with parchment paper and preheat oven to 350F.
In the bowl of a stand mixer, cream butter and sugar, stopping the machine to scrape down the bowl several times, until light and fluffy.
With the machine on low, add baking powder, salt, vanilla and egg. Combine. With the machine still on low, add flour. Finish mixing the last few strokes by hand to keep cookies light and not tough.
Using a portion scoop, scoop 2 tablespoons of dough and gently roll into a ball. Roll into sugar or decoration and place on lined sheet. Do not flatten as the cookies will spread. Leave about 3-inches between cookies. Bake for 12-15 minutes until golden. Allow cookies to cool on the sheet for a chewy texture. If you want a crisp cookie, transfer hot cookies to a cooling rack.