Butter Cookies

Ingredients

• 2 cups (250 g) all-purpose flour
• ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
• ¼ tsp. baking powder
• 1 cup (2 sticks) unsalted butter, softened, plus more for pan
• 1 cup (200 g) granulated sugar
• 1 large egg
• 1 tsp. vanilla extract

Steps

1. Into a medium bowl, sift 2 cups (250 g) all-purpose flour with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and ¼ tsp. baking powder. Set aside.
2. Put 1 cup (2 sticks) softened unsalted butter in a large bowl. Using a stand mixer with a paddle attachment or a hand mixer on medium speed, beat for about 2 minutes, until creamy. Gradually beat in 1 cup (200 g) granulated sugar until fluffy and light, 2–3 minutes. Beat in 1 large egg and 1 tsp. vanilla extract until well combined. Gradually add the flour mixture on low speed and beat only until a dough forms.
3. Split the dough between 2 large sheets of wax paper. Shape each half into a 10×1½" log and wrap in the wax paper. Chill the logs until firm, at least 4 hours and up to 5 days.
4. Put an oven rack in the middle and heat the oven to 375°F. Line a large rimmed baking sheet with parchment paper and butter the paper lightly. Slice the dough ⅛" thick and arrange about ½" apart on the sheet. Bake in batches in the middle of the oven for 10–12 minutes, until the edges are golden, then transfer the cookies to a wire rack with a metal spatula to cool. The dough may be frozen for 2 months, wrapped in foil; let it soften slightly before cutting. Baked cookies may be cooled, transferred to an airtight container, and stored at room temperature for up to 5 days.