Using a mixer with the paddle attachment, cream the butter and sugar together. Add in your eggs individually. Cold eggs can cause a “curdled” texture. If necessary, keep them in a warm water bath to bring them to room temperature before adding them.
Sift flour, baking powder and salt together
Add the dry ingredients all at once, and mix on a low speed until combined. High speed will cause your dry ingredients to fly everywhere. Don’t over-mix.
Cover dough and chill in the fridge for at least an hour, or overnight.
Flour a countertop, and roll out your dough. I prefer mine a bit thinner (note: this means less baking time)
Cut out your shapes, and place them on a parchment lined cookie sheet. Place the cookie sheet in the freezer for 25 minutes.
Bake for 6-10 minutes. This will depend on the size of your cookies, and the thickness. Keep an eye on them until they just get slightly golden.