Preparation

• In a large bowl, cream softened unsalted butter and granulated sugar with an electric mixer on medium speed for 3-5 minutes until light and fluffy.
• Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until fully combined.
• In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients on low speed, mixing only until just combined to avoid overmixing and tough cookies.
• Divide the dough in half, flatten each into a disc, wrap tightly, and refrigerate for at least 2 hours or preferably overnight.
• Once the dough is chilled, preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
• On a lightly floured surface or between parchment paper, roll out one disc of dough to about 1/4-inch thickness and cut into shapes using cookie cutters.
• Transfer cut cookies to prepared baking sheets, leaving 1 inch between them, and bake for 8-10 minutes until edges are lightly golden.
• Let cookies cool on baking sheets for 5 minutes, then move to a wire rack to cool completely before decorating.