Preheat your oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.
In a large bowl, whisk together the flour, baking powder and salt. Then set aside.
2 ½ cups (313 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon salt
In a large bowl cream together the butter and granulated sugar together with an electric mixer on high speed until fluffy, about two minutes.(You can also use a stand mixer fit with a paddle attachment.) 1 ¼ cup (250 g) granulated white sugar, 1 cup (224 g) unsalted butter, softened
Add in the egg and vanilla and mix on medium speed until pale in color and fluffy, 1-2 minutes.
1 egg, 1 tablespoon vanilla bean paste
Slowly add in the dry ingredients. Mix on low speed just until the dough pulls together.
Scoop the dough into balls with a large cookie scoop. Roll into balls.
Add sugar to a small bowl, then roll each cookie dough ball in sugar.
½ cup (100 g) granulated white sugar (for rolling the dough in)
Place the dough on to parchment-lined cookie sheets and slightly flatten each ball. (Bake 6 cookies at a time.)
Bake the cookies for 9-10 minutes, then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling.