Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and brown sugar until the mixture is creamy.
1 cup Butter, 1 cup Light brown sugar
Add the egg, vanilla extract to the mixture and continue to beat until well incorporated.
1 large Egg, 1 teaspoon Vanilla extract
Whisk flour, baking powder, and salt together and add to the wet mixture, stirring with a spatula or wooden spoon until a homogeneous dough forms. If the dough is too sticky, you can add a little more flour.
3 cup All-purpose flour, 1 teaspoon Baking powder, 1 teaspoon Salt
Divide the dough into two parts and wrap them in plastic wrap. Refrigerate for at least 30 minutes to chill the dough and make it easier to handle.
After chilling, remove one portion of dough at a time from the refrigerator.
Sprinkle a little flour onto a clean surface and roll out the dough until it's approximately ⅛ inch thick.
Use Easter-shaped cookie cutters to cut out the dough. Transfer the cut-out cookies to the prepared baking sheet, leaving some space between each one.
Refrigerate the cookies on the baking sheet for about 10 minutes before baking. This will help them maintain their shape while baking.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.