Instructions
Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter & sugar: In a large bowl, beat softened butter and sugar until light and fluffy (about 2–3 minutes). Mix in vanilla.
Dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
Combine: Gradually add dry ingredients to the butter mixture, alternating with milk, until a soft dough forms.
Shape: Roll dough into 1-inch balls and place on the baking sheet. Flatten slightly with a fork to create a crisscross pattern.
Bake: 12–15 minutes, or until edges are lightly golden. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Variations & Tips
Spiced: Add 1 tsp cinnamon or nutmeg to the dough.
Nutty: Fold in 1/2 cup chopped pecans or walnuts.
Extra sweet: Sprinkle with coarse sugar before baking.
Decadent: Dip cooled cookies in melted chocolate and let set.
Store in an airtight container for up to 5 days—if they last that long!
