Ingredients
Equipment
Method
- Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer until pale and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until combined.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Add the dry ingredients gradually to the wet mixture, mixing until just combined. Be careful not to overmix.
- Scoop rounded teaspoons of dough and gently roll into balls. Place them 2 inches apart on your prepared baking sheet.
- Flatten each ball slightly with your fingers or the back of a spoon.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden and the tops remain pale.
- Allow cookies to cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Once cool, dust lightly with powdered sugar for an ethereal, moonlit look.
Notes
For extra flavor, you can add a teaspoon of finely grated lemon zest to the batter.
Store cookies in an airtight container at room temperature for up to 5 days.
These cookies are especially good served with light herbal tea or milk.
If you want an even lighter texture, substitute half of the flour for cake flour.