In a large bowl, beat the butter and sugar together using a stand mixer or whisk until the mixture is light, fluffy, and turns a pale yellow. This process fills your kitchen with a warm, sweet aroma.
Add the egg and vanilla extract to the creamed mixture, beating until fully incorporated and the mixture is glossy and fragrant.
Sift together the flour, baking powder, and salt into a separate bowl to aerate and combine evenly.
Gradually add the dry mixture to the wet ingredients, mixing just until the dough comes together and is soft but manageable. Avoid overmixing to keep the cookies tender.
Divide the dough into two equal parts, shape each into disks, and wrap in plastic wrap. Chill in the refrigerator for at least 15 minutes to relax the gluten and prevent spreading.
Preheat your oven to 180°C (350°F). Lightly flour a clean surface and roll out one chilled dough disk to about ¼ inch (0.6 cm) thickness.
Use cookie cutters to cut out shapes, pressing firmly for clean edges. Transfer the cutouts to a parchment-lined baking sheet, spacing them about 2 inches apart.
Repeat the rolling and cutting process with the second dough disk. Chill the cutouts for 10 minutes if they tend to spread during baking.
Bake in the preheated oven for 8-10 minutes, until the edges are just starting to turn a light golden brown. The cookies will smell sweet and buttery, with a hint of vanilla.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely, allowing their surface to crackle beautifully.
Once cooled, enjoy these classic sugar cookies plain or decorated with icing and sprinkles. Their crisp edges and chewy centers make them a perfect treat for any occasion.
