Crispy Sugar Cookies: Thin and Crunchy

Instructions:

1. In a large bowl, beat the softened butter and 3/4 cup sugar on medium-high until the mixture is pale and fluffy.
2. Add the egg and vanilla extract, beating until fully incorporated and smooth.
3. Sift together the flour, baking powder, and salt. Gradually add this to the wet ingredients on low speed just until the flour disappears.
4. Wrap the dough tightly in plastic wrap, flatten into a disk, and chill in the refrigerator for at least 1 hour.
5. Preheat oven to 350°F (175°C). On a lightly floured surface, roll the chilled dough to a consistent 1/8-inch thickness.
6. Use cookie cutters to create shapes and roll the edges in the remaining 2 tbsp of granulated sugar.
7. Line baking sheets with parchment paper and place cookies 1 inch apart.
8. Bake for 8–10 minutes; remove the pan the moment the edges turn a pale gold.
9. Let the cookies sit on the hot pan for 2 minutes to firm up, then transfer to a wire rack to cool completely.