Instructions:
- In a large bowl, cream the softened butter and sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes. Scrape down the bowl sides often.
- Beat in the egg and vanilla extract until just combined. Be careful not to overmix at this stage.
- In a separate bowl, whisk together the sifted flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture on low speed until just incorporated into a soft, pliable dough. Stop mixing immediately when no dry streaks remain.
- Wrap the dough tightly in plastic wrap and chill in the refrigerator for a minimum of 30 minutes (up to an hour is ideal) to firm up enough for pressing.
- Fit the cookie press with your chosen disc and load the chilled dough into the cylinder, packing it firmly but avoiding air pockets. Preheat your oven to 375°F (190°C).
- Place the press directly onto an ungreased, parchment-lined baking sheet. Depress the trigger to dispense a cookie, then lift the press straight up. Repeat, spacing cookies about 1.5 inches apart.
- Immediately sprinkle cookies with sanding sugar or nonpareils if using.
- Bake for 8 to 10 minutes, or until the edges are just barely turning light golden brown. Watch closely as they bake quickly.
- Let cookies cool on the sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Once cooled, decorate with drizzled chocolate or icing as desired.