Cream butter and sugar: Add the sugar and the butter to the bowl of your mixer. Mix on medium until creamy, light and fluffy. Add the egg and vanilla and continue mixing until well combined. Scrape down the sides and bottom of the bowl as needed.
Combine the dry ingredients: In another bowl, combine the flour, baking powder and salt together.
Finish the cookie dough: Turn down the mixer to low and add half the flour mixture to the mixer bowl and beat until just combined. Add the rest of the flour and continue mixing until combined. If the dough is a bit too soft add another tbsp of flour, this should help with rolling.
Chill the cookie dough: Cover the dough with plastic wrap and chill for 1 to 2 hours to overnight.
Preheat the oven: Preheat the oven to 375°F.
Roll and cut the dough: Roll out the dough on a lightly floured surface to ¼" inch thickness. Cut into desired shapes. Re-roll leftover dough and cut into shapes.
Bake the cookies: Place cookies 1 inch apart onto an ungreased cookie sheet and bake 9 to 11 minutes. Allow to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
Throw in an extra egg yolk which is full of fat and can contribute to a more chewy cookie.
It's very important for your butter to be at room temperature so that your dough doesn't end up too soft.
Even if you're tight on time, make sure to get the dough in the fridge as it will spread less while cooking.
When cutting your cookies, dip the cookie cutters in flour first, this way the cut out dough will release easily from the cutter.
Allow the cookies to cool completely before decorating with icing.
It's not necessary to line your baking sheet with parchment paper or even spray the baking sheet with cooking spray. There's enough butter in the cookies so they will easily lift from the baking sheet.