Prepare two baking sheets, and a dough scraper - both for rolling out the dough.
Whisk dry ingredients together.
Cream butter and sugar with paddle attachment until pale and fluffy. Add egg and extract beat to combine.
Add dry ingredients to wet and combine.
At this point, you can wrap the dough in plastic wrap and place in the fridge for a few minutes to chill.
Once the dough is ready, place it between the two baking sheets, and roll out to 0.25" - 0.5" thickness.
Using a 3" circle cookie cutter (or any one that makes your heart happy), cut the cookies. You might want to place the entire thing in the fridge to make sure removing the cut cookie dough will be easier and their shape won't crumble once moved.
Use the dough scraper to transfer the cookies onto your baking pan.
Re-roll scraps as needed, placing the dough in the fridge in between.
Bake ~9min, you want to make sure they're not browning - this will ensure a soft and chewy texture once cooled down.