Preheat your oven to 350°F (175°C).

In a bowl, whisk together the all-purpose flour, butterfly pea flower powder, baking powder, and a pinch of salt.

In a separate bowl, cream the softened unsalted butter with sugar until the mixture is light and fluffy, about 3-4 minutes.

Beat in the egg and vanilla extract until fully combined.

Gradually add the dry ingredient mixture into the wet mixture, mixing until just combined.

Using a spoon or cookie scoop, drop tablespoons of dough onto a lined baking sheet, leaving some space between the cookie mounds.

Bake for 10-12 minutes or until lightly golden at the edges but still soft in the center.

Remove the baking sheet from the oven and let the cookies rest for a few minutes before transferring them to a wire rack to cool completely.