Ingredients:

  • 1 1/4 cups Unsalted Butter, room temperature
  • 1 3/4 cups Granulated Sugar
  • 3 cups All-Purpose Flour
  • 2 large Eggs, room temperature
  • 2 teaspoons Baking Powder
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Salt

Instructions:

  1. In a stand mixer fitted with the paddle attachment, cream the softened butter (1 1/4 cups) and the sugar (1 3/4 cups). Beat on medium speed for a full 3–5 minutes until the mixture is visibly lighter in color and incredibly fluffy. Scrape down the bowl halfway through.
  2. Beat in the eggs, one at a time, ensuring each one is fully mixed before adding the next. Stir in the vanilla extract (1 teaspoon).
  3. In a separate bowl, whisk together the measured flour (3 cups), baking powder (2 teaspoons), and salt (1/2 teaspoon). Reduce the mixer speed to low. Gradually add the dry ingredients to the wet. Mix only until the last streak of flour disappears. Overmixing will lead to tough cookies.
  4. Divide the dough into two disks, flatten slightly, and wrap tightly in plastic wrap. Refrigerate for a minimum of 45 minutes. This solidifies the fat and prevents spreading.
  5. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll one chilled disk to a uniform thickness of 3/8 inch. Stamp out your shapes and transfer them carefully to a parchment-lined baking sheet.
  6. Bake for 8 to 10 minutes. Do not wait for them to turn golden brown; the edges should just be set, but the centers should still look soft and slightly pale. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.