Cream butter and sugar just until mixed. Do not over mix as this will result in spreading.
Beat in eggs and extracts.
In a separate bowl, whisk together flour, baking powder, and salt.
With the mixer on low, slowly beat dry ingredients into wet ingredients.
Mix until incorporated. Scrape down the sides of the bowl and the bottom of the bowl. Turn the mixer back on to mix for a few seconds. Do not overmix the dough. TIP: Dough works best at room temperature. If making ahead and chilling, be sure to return dough close to room temperature before starting.
Cover work surface with parchment paper and dust with a few pinches of flour.
Take a large chunk of dough and roll it into a ball. Slightly push dough flat on the paper then cover the top with another sheet of parchment paper.
Roll dough out to 3/8-inch or just under 1/2-inch thick.
Press cookie cutters into the dough then transfer to a parchment paper-lined baking sheet 1-inch apart. TIP: Freeze sheet pan with dough for no more than 10 minutes to extra prevent any spreading.
Bake in a preheated oven at 350°F for 9-10 minutes or until light golden brown in color.
Allow cookies to cool for 10 minutes then transfer to a cooling rack.
Scrapes of dough can be gathered and rolled out again.