2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon table salt
2 sticks unsalted butter
1 cup granulated sugar (7 ounces)
1/2 cup granulated sugar (3 1/2 ounces) for rolling
1 tablespoon light brown sugar
1 large egg
1 1/2 teaspoons vanilla extract



Preheat oven to 375 degrees. Line two large baking sheets with parchment paper.

Mix flour, baking powder, and salt in medium bowl. In standing mixer, cream butter, granulated sugar, and brown sugar at medium speed until light and fluffy, scraping down sides of bowl with rubber spatula as needed. Add egg and vanilla then mix at medium speed until combined. Add rest of ingredients and beat at low speed until just combined, about 30 seconds, scraping down bowl as needed.

Place sugar for rolling in shallow bowl. Roll heaping tablespoon dough into 1 1/2-inch ball between moistened palms; roll ball in sugar, then place on prepared baking sheet. Butter bottom of drinking glass; dip bottom of glass in remaining sugar and flatten dough balls with bottom of glass until dough is about 3/4 inch thick.

Bake until cookies are golden brown around edges and just set and very lightly colored in center, 15 to 18 minutes, reversing position of cookie sheets from front to back and top to bottom halfway through baking time. Cool cookies on baking sheet about 3 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.