In a medium bowl, whisk together Pamela's All-Purpose Flour, baking powder, powdered sugar and salt. Set aside. In the bowl of a stand mixer, cream butter until soft, add granulated sugar and beat until light and fluffy. Add egg and vanilla and mix until well combined. Add in the dry ingredients and mix on low until dough is completely mixed, scraping down dough as needed.
Divide dough in half. Roll each piece of dough between two sheets of parchment paper until approximately ¼” thick. (Tip: if you do not have a rolling pin or if you have more than one person rolling out dough at a time, you can use an empty wine bottle or other cylinder to roll out the dough.)
Preheat oven to 350° with rack in top third of the oven. Cut out your desired shapes using cookie cutters. Remove the unwanted dough from around the shape, and then gently pick up the dough with your fingers and place onto a cookie sheet lined with parchment paper. (Using a spatula may tear the dough.) If you find that the dough is too sticky or soft, making it hard to handle, you may need to chill the dough before rolling.
Bake for 13 to 17 minutes, or until the cookies are starting to turn a golden color on the edges. (Thinner cookies will brown faster than thicker cookies.)
Let cookies cool on the baking sheet until you can handle them and then remove them to cool all the way on a wire rack.
I make these corn-free by using organic powdered sugar that contains tapioca starch instead of cornstarch.