In a large bowl, cream together the softened unsalted butter, granulated sugar, and powdered sugar with an electric mixer until light and fluffy (2-3 minutes).

Beat in the eggs one at a time, then stir in the vanilla extract until just combined, scraping down the bowl as needed.

In a separate bowl, whisk together the flour, baking powder, and salt, then slowly add the dry ingredients to the wet mixture on low speed until just combined, avoiding overmixing.

Divide the dough in half, flatten each into a disk, wrap in plastic, and refrigerate for 30 minutes to 2 hours to firm up.

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats while the dough chills.

On a lightly floured surface, roll out one disk of dough to 1/4-inch thickness, then cut out shapes with cookie cutters and transfer them to the prepared baking sheets.

Bake for 7-10 minutes until the edges are lightly golden and centers are set, then cool on the baking sheet for 5 minutes before moving to a wire rack.