Soft and Chewy Sugar Cookies

Preheat the oven to 375°F. Line two large, rimmed baking sheets with parchment paper and lightly grease with cooking spray.

In the bowl of an electric stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, cream together the butter and granulated sugar until lightly and fluffy, 3-4 minutes. Scrape down the sides of the bowl as needed.

Add the egg and vanilla and mix again for 1-2 minutes until the batter lightens in color. Scrape the sides of the bowl as needed.

In another bowl, whisk together the flour, baking powder, baking soda and salt.

Add the dry ingredients to the wet ingredients and mix until combined.

Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I used a #40 cookie scoop), roll in granulated sugar or sprinkles and place on the prepared baking sheets a couple inches apart (about 12 cookies per baking sheet).

Bake for 8-10 minutes until slightly crackly on top (but not much color around the edges or bottom to keep them soft and chewy).

Let the cookies cool for a few minutes on the baking sheet before removing to a cooling rack to cool completely.