Beat the butter and sugar until fluffy.
Add in the egg and vanilla and beat again.
Measure the flour and sift into a bowl. Next you will remeasure it. With a spoon, scoop flour into measuring cup and level off with a knife. Do not tap the cup or push it down. You will have leftover flour – this is normal. Don’t use more than the amount of sifted flour you measure out. If you do, the cookies will be dry.
In a separate bowl, sift all the dry ingredients together so they are well combined, then add this to the wet mixture.
Chill the dough for at least one hour.
Preheat the oven to 350.
Scoop out dough in tablespoon amounts and gently roll into a ball.
Place on a baking sheet lined with parchment paper. Do not flatten. Bake for around 8 minutes. You will notice the edges are set and the dough has gone from shiny to matte.
Remove from the oven and gently flatten with the back of a spatula.
Allow to cool and enjoy!
