In large bowl whisk together the flour, baking powder, and salt.
In large mixing bowl with paddle attachment cream the butter, add the sugar cream together until light and fluffy.
Add in the eggs one at a time mixing in between. Mix in the vanilla extract.
Slowly add in the dry ingredients, mix on low until dough is mostly formed. Remove the dough from the bowl and place on floured counter or non stick surface. Work dough together with hands. Be sure not to over work the dough.
Separate the dough into three equal amounts. Using a rolling pin covered in flour roll the dough out until it is 1/4 inches thick. Place the dough onto a sheet of parchment paper and onto a cookie sheet.
Continue with the next amount of dough. Place the parchment sheet on top of the previous rolled out dough. Once all three sections of dough have been rolled and are on parchment paper, set the cookie sheet with all of the dough in the refrigerator to allow the dough to chill for at least 2 hours.
Preheat oven to 350°F.
Once the dough has chilled remove one section at a time, cut with cookie cutters and place onto a cookie sheet lined with parchment paper or a silicone baking sheet.
Bake for 9 minutes. Remove from oven prior to any edges turning golden.
Allow the cookies to set for about 2-3 minutes then remove from the baking sheet to allow to cool on wire cooling rack.