Instructions:
- Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
- Beat softened butter and granulated sugar in the stand mixer until light and fluffy—about 3 minutes.
- Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl.
- Gradually add the dry mixture to the wet mixture on low speed until just combined. Do not overmix!
- Divide the dough into two flat discs, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (up to 2 days).
- On a lightly floured surface, roll out one disc of chilled dough to an even 1/4-inch thickness. Cut shapes using desired cookie cutters.
- Transfer cookies to prepared baking sheets. Bake in a preheated oven at 375°F (190°C) for 8–12 minutes per batch, rotating trays halfway through.
- Let cookies cool on the baking sheet for 5 minutes before transferring them gently to a wire rack to cool completely before icing.