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1
In the bowl of a stand mixer, cream the butter and sugar until very light, about 5 minutes on medium-high speed. Scrape down the sides of the bowl a couple times during the process to be sure all the butter and sugar are getting properly creamed.
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2
Add the vanilla extract, then mix to combine.
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3
In a medium bowl whisk together the flour, baking powder, and salt. This aerates the flour and combines the ingredients together without the messy step of sifting.
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4
With the mixer on low, add the dry ingredients and mix until a soft dough forms. This takes about 30 second to 1 minute, as the dough first appears crumbly and dry but eventually comes together.
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5
Place the dough on a sheet of parchment and roll it into a log about 1 1/2 inches wide by 8 inches long. Wrap the parchment like a Tootsie Roll and squeeze the dough together to form a tight log. Chill until firm, at least 2 hours or up to overnight, which is preferred.
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6
Preheat your oven to 350u00b0 F.
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7
Slice the cookies 1/4-inch thick and place 12 on a parchment-lined cookie sheet.
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8
Bake for 10 to 12 minutes, or until the edges are just golden.
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9
Let cool on the tray for 5 minutes before transferring to a wire rack to finish cooling.
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10
Store in an airtight container, where the cookies will keep for up to 1 week. The dough can be refrigerated for 1 week or frozen for 1 month.
