Ingredients
1½ cups granulated sugar
2½ cups all-purpose flour
½ teasp baking powder
½ teasp salt
14 tbsp unsalted butter (1 3/4 sticks) softened
1 tbsp vanilla extract
2 lrg eggs
Method
Adjust oven rack to middle position and heat oven to 350°F. In a bowl, whisk the flour, baking powder, and salt together and set aside.
Beat the butter and1 1/2 cups sugar together in a large bowl using an electric mixer on medium speed until light and fluffy, 3-6 minutes. Beat in the vanilla, then the eggs, one at a time, until combined, about 30 seconds, scraping down the bowl & beaters as needed.
Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Give the dough a final stir with a rubber spatula to make sure dough is combined.
Line large baking sheets with parchment paper. Using wet palms, roll 2 Tablespoons of dough at a time into balls. Place balls on parchment-lined baking sheets, spaced 2 inches apart. Flatten cookies with the floured bottom of a drinking glass.
Bake cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10-12 minutes, rotating the baking sheet halfway through baking. Allow cookies to cool on baking sheet for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.
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