Preheat the oven to 375 degrees F.
Line two baking sheets with parchment paper.
Whisk together the flour, baking powder, and salt in a medium bowl.
Place the softened butter and sugar in the bowl of your stand mixer with the paddle attachment.
Cream the butter and sugar together on high until light and fluffy (3-4 minutes)
Add the eggs and vanilla extract, to the butter mixture. Mix on low speed, Scraping the bottom and sides of the bowl as needed.
Slowly incorporate the flour mixture into the creamed butter on low speed. Scrape the bottom and sides of the bowl and whip again for 30 seconds.
Add one half cup of sugar to a small bowl, to roll the cookies in.
Using a cookie scoop, scoop the dough out and roll them into 1-inch balls. The dough is soft and delicate, so it's important not to overhandle the dough. Gently roll the dough ball in the sugar, shaking off the excess. Place the sugared dough balls on a baking sheet, 2 inches apart.
Use a drinking glass to flatten the dough ball, by placing the bottom of the glass on top of the dough ball and gently flatten the dough to about ½ inch thick
Place the baking sheet on the center rack of the preheated oven and bake for 9-11 minutes. The outside edges of the cookies will be turning golden brown,m and the centers will seem just barely set.
Place the baking sheets on wire racks to cool completely.