makes 30 cookies
2 sticks room temperature, unsalted butter
1 cup granulated white sugar, plus more as needed (see hints below)
1 large egg
1 tsp vanilla
3 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
Use an electric mixer to cream 2 sticks of room temperature unsalted butter with 1 cup granulated white sugar and then add 1 large egg and 1 tsp of vanilla extract.
While that's happening use a mixing bowl to combine 3 cups all-purpose flour with 1 1/4 tsp baking powder and 1/2 tsp salt.
Then turn the mixer to low and slowly add the flour a bit at a time.
Then use your hands to shape the dough into a ball and then place it onto a piece of plastic wrap, tightly wrap it up and place it into the fridge for at least 2 hours.
Once it has firmed up, preheat the oven to 375 degrees.
Shape the dough into 1 1/2-inch balls and roll those in a bowl of granulated white sugar.
Place the sugar coated balls onto a parchment paper lined baking tray and use the bottom of a heavy, solid glass to press them down into 1/4-inch rounds. (see hints below)
You'll end up with about 30 cookies total and you can sprinkle a little more sugar over the tops before placing the trays into the preheated 375 degree oven.
Depending on how thick the cookies are, they'll take around 12 - 14 minutes to bake and it's a good idea to switch the trays from top to bottom halfway through.
Transfer them to cookie cooling racks to cool down before serving.
You definitely want to use a heavy, solid glass for this because you are pressing down quite firmly to shape the cookies. Let the dough warm up a bit before pressing with the glass.
Use colored sugar for rolling and sprinkling on the cookies instead of plain white granulated sugar. Make the dough a day ahead of time if you like.
Make a simple frosting by combining powdered sugar with a very tiny amount of water to form a paste.