In a large mixing bowl (or the bowl of your stand mixer), cream together the butter and sugar. Add the eggs, vanilla extract, baking powder and salt and combine thoroughly.
Add the flour and stir until all of the flour has been incorporated into your sugar cookie dough. If you are going to roll your cookies out soon, you can place the bowl in the refrigerator to chill for at least one hour.
If it is going to be a while (up to 3 days) before you will be rolling out your dough, wrap the dough in cling film to refrigerate and chill.
Preheat your oven to 375 degrees F (190 degrees C) and line your baking sheet(s) with parchment paper.
After your dough has chilled, work with small portions of the dough on a floured surface. Roll out until ¼ inch to ½ inch thickness and cut into desired shapes. Transfer to a parchment paper lined baking sheet and bake for 6-9 minutes at 375 degrees F (190 degrees C).
Remove your cookies from the oven before getting golden around the bottom edges. Allow them to remain on the baking sheet for 5-6 minutes before transferring to a wire cooling rack to cool completely.
*Your dough can also be frozen, double wrapped in cling film and then placed into an airtight freezer bag or container. The dough will keep frozen for up to 6 months.