Add the granulated sugar and beat until light in color and fluffier in texture, about 2-3 minutes.
Beat in the eggs and vanilla for 1-2 minutes.
In a separate bowl, combine the flour, baking powder, and salt. Add to the mixing bowl and stir until combined.
Cover and chill in the refrigerator for at least one hour or overnight.
Remove a portion of the dough from the bowl (leave the rest in the fridge) and roll it out to about 1/8-inch on a flour-covered surface. Dust the top of the dough with flour to prevent the rolling pin from sticking.
Cut out shapes and use a spatula to transfer them to a parchment-covered baking sheet. Bake at 400˚F for 5-7 minutes.
Cool completely before storing in an airtight container or before decorating.
Video
Notes
Store cookies in an airtight container at room temperature for 3-4 days or in the freezer for up to four weeks.