1-Whisk dry ingredients: In a small bowl, whisk together flour, baking powder, and salt; set aside.

2-Cream butter and sugar: In a large bowl, beat room temperature butter and sugar with an electric mixer on medium speed for 3-5 minutes until light and fluffy.

3-Add egg and vanilla: Beat in the egg and vanilla extract until combined.

4-Add dry ingredients: Gradually add the dry ingredients, mixing on low just until no streaks of flour remain.

5-Adjust dough consistency: If dough is sticky, chill for 10 minutes; if too dry, add a teaspoon of milk.

6-First chill: Wrap dough in plastic and chill for at least 1 hour to solidify butter.

7-Roll out dough: On a lightly floured surface, roll to 1/2-5/8 inch thick for stamps or 1/4 inch for cutters; use a cookie press or plunger stamp for uniform shapes.

8-Cut and second chill: Cut out shapes onto parchment-lined baking sheets and chill cut cookies for 15-20 minutes to preserve edges and stamp details.

9-Bake: Preheat oven to 325°F and bake for 8-10 minutes until edges are light golden brown and centers still look soft.

10-Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.