Add the salt, baking powder, and flour to a medium-sized bowl and whisk together; set aside.

In a stand mixer with a paddle attachment, cream together the butter and sugar on a high speed until fluffy and light in color.

Add the eggs and vanilla to the mixer, only mixing until combined.

Add in the dry ingredients in two parts; adding half of the mixture at a time.

Wrap dough in two packs using plastic wrap and chill for 1 hour or overnight.

When the dough is ready to be rolled out, pull one sugar pack at a time from the fridge and sprinkle the flour on your workbench as needed while rolling to help with the stickiness. Roll the dough to ¼ inch think and use any cookie cutters you’d like!

Once cookies are cut into the shapes, let them chill in the fridge again for at least 1 hour (I freeze mine overnight).

Bake the cookies at 325 degrees for 12-17 minutes, depending on the size of your cookies; you’ll want them slightly golden brown around the edges.