Preheat your oven to 350 degrees Fahrenheit. Line rimmed baking sheets with parchment paper and set aside.

In a medium bowl whisk together the flour, baking powder, and salt. Set aside.

In a large bowl with a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and sugar until light and fluffy, about three to six minutes.

Mix in the eggs, one at a time, and then the vanilla until well combined.

Add the flour mixture to the wet ingredients. Mix on low until it just begins to combine. Then turn up the mixer to high just long enough that you don't see streaks of flour. Scrape down the bowl to ensure that all the flour is added.

Using a 1 ½ tablespoon cookie scoop, roll the dough into one inch sized balls. Roll the balls in sugar (you will need about ½ cup extra). Place on the prepared baking sheet, spacing the cookies about two inches apart.

Bake for 10 to 12 minutes, rotating the pan halfway through, or until the cookies just begin to turn golden brown around the edges. Allow to cool for 2 minutes before transferring to a wire rack to cool completely.

Once cool, store in an airtight container for up to two weeks.