The best butter cookies

Ingredients:

• 2 cups premium flour
• 0.5 tsp baking powder
• 0.5 tsp coarse salt
• 220 g unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/4 tbsp. sugar-turbinado

Preparation:

1. In a medium bowl, whisk together the flour, baking powder, and salt. Place the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed for a full 2 ​​minutes, scraping down the sides of the bowl; the butter should be very light and fluffy.
2. Add the egg and vanilla extract and beat on medium speed until smooth. Add half of the flour mixture and mix on low speed to evenly distribute. Scrape down the sides of the bowl before adding the remaining flour mixture.
3. Refrigerate the dough for 1 hour if spooning cookies, or form into a 2.5cm thick log if cutting cookies.
4. Preheat oven to 175°C. Line a baking sheet with parchment paper.
   
   
   When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
5. Place turbinado sugar in a small bowl. If using a spoon, scoop out 1 tablespoon of dough at a time, then roll the tops of the dough balls in turbinado sugar. Place on the prepared baking sheet.
6. For the sliced ​​dough, cut the log into 1cm thick circles. Press the tops into sugar and place on the prepared baking sheet.
7. Bake the cookies until slightly puffed and golden brown on the bottom, about 15 minutes.