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Preheat oven to 350 degrees F.
I bake on my favorite perforated baking mats to eliminate any chance of spread, for even baking and pretty undersides of our cookies!
In your mixer bowl (or large bowl with hand-mixer) cream butter and 1 cup (200 g) sugar until smooth, at least 2 minutes.
Beat in vanilla and egg.
In a separate bowl, combine baking powder, salt and flour. Add to wet ingredient mixing bowl a little at a time.
Mix until thoroughly blended.
For crispest stamping designs, chill dough for at least 3 hours.
Roll dough into balls slightly larger than golf ball size.
Roll dough balls in granulated sugar.
Using cookie stamp, center over ball and push down until dough starts to squeeze out around stamp. Slowly lift/remove stamp.
If desired, trim any excess dough around the stamped design.
Bake at 350 for 12-13 minutes.
Cool cookies on cookie sheet until firm enough to transfer to cooling rack.