Pre-heat oven to 350F (180C). Line 2 baking sheets with parchment paper.
In a medium bowl whisk together the flour, salt and baking powder.
In a large bowl or stand mixer with the flat beaters, beat together the egg and sugar until light and frothy approximately 2-3 minutes. Add the milk, oil and vanilla, beat well.
Add dry ingredients a little at a time and mix with a wooden spoon or spatula (do not beat).
Transfer the dough to a lightly floured flat surface and knead gently until combined. Dough will be slightly sticky so don't over flour.
Remove pieces of dough to form into oblong shapes (approximately 2-2½" x ¾" - 6½ x 2 cm) roll them in granulated sugar and place on the prepared baking sheets.
Bake for approximately 10-15 minutes. Enjoy!
Notes
The cookies should be stored in an airtight container, they will keep at room temperature for up to 5-6 days.To freeze the cookies, place the completely cooled cookies in a freezer bag or container, they will keep for up to three months in the freezer. They can be thawed on the counter.