Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Sift Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.

Incorporate Dry Ingredients: Gradually add the sifted dry ingredients to the butter mixture, mixing on low speed until the dough comes together and is smooth.

Chill Dough (Optional): Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour. This step helps the dough firm up and makes it easier to roll out.

Roll and Cut: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use Easter-themed cookie cutters to cut out shapes and place them on the prepared baking sheets, spacing them about 1 inch apart.

Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are just beginning to turn golden brown.

Cool: Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

Decorate: Once cooled, decorate the cookies with royal icing, sprinkles, edible glitter, or decorative candies as desired. Allow the icing to set completely before storing or serving.

Enjoy: Serve and enjoy your delicious Easter sugar cookies! Store any leftovers in an airtight container at room temperature for up to one week.