Combine the flour, baking powder, and salt in a medium sized bowl.

In a large bowl, beat the butter with a hand mixer until creamy and lightened a bit. You can also use a stand mixer or whisk. Add the sugar and continue to beat until light and fluffy.

Add in the egg and vanilla and mix until fully incorporated.

Add in the flour mix and fold using a silicone spatula until just combined. Be careful not to overmix or overwork the dough.

Scrape the dough out of the bowl and transfer onto a silicone mat or sheet of parchment. Cover with another silicone mat or sheet of parchment and roll to 5mm or ¼ inch thickness. Place the dough on a board or baking sheet and place in the freezer for 10 minutes or refrigerator for 30 minutes.

Once the dough is chilled and firm, remove the top sheet and begin cutting out shapes of your choice. Transfer the cut cookie shapes onto a baking sheet lined with parchment paper.

Transfer the baking sheet to the refrigerator to firm up while the oven heats to 350°F/180°C. In the meantime, continue to roll the dough, freeze, and cut out shapes until you’ve used all the remaining cookie dough.

Once the oven has heated up, place the tray of cookies in the oven and bake for 15 minutes or until the edges have become golden brown.