Brown Sugar Butter Cookies

2 1/4 cups all-purpose flour (10 ounces)

3/4 cup light brown sugar (5 ounces)

1 large egg

1 cup unsalted butter (room temperature)

1 teaspoon pure vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup white granulated sugar for rolling (optional)

Cream together the butter and brown sugar in a stand mixer fitted with the paddle attachment.
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 – 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 a parchment paper or silicone baking mat lined cookie sheet. Press down with the tines of a fork.
Refrigerate dough balls for 30-60 minutes.
Preheat oven to 350 degrees.
Bake for 10-12 minutes or until the centers are set. We do not let the cookies get brown so that they stay soft.
Allow the cookies to cool on the baking pan for 3-4 minutes, then remove to a baking rack to finish cooling.
Store in an airtight container.

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