Cream together the butter and sugar in a large bowl, until fully mixed.
Add in the eggs, milk and vanilla and stir until completely mixed.
In a separate bowl combine the dry ingredients; flour, baking powder, and salt.
Slowly pour the dry ingredients in with the wet ingredients, while stirring.
Use your hands to shape the dough into a ball, and cover with plastic wrap, or put it in a ziplock bag. Place the dough in the fridge to chill for at least 2 hours, up to overnight.
After the dough has been chilled, preheat the oven to 400 degrees Fahrenheit. Lightly grease a cookie sheet, or two, or line them with a nonstick liner. Set aside.
Lightly flour your counter tops and roll out part of the dough (keep the rest in the fridge to keep it cold). Roll the dough out to be about 1/2 inch thick.
Cut your dough into desired shapes (if you don't have cookie cutters, use the top of a glass for round cookies.
Place the cookies 1 inch apart on the prepared cookie sheet.
Re roll the trimmings and the remaining dough and continue to cut as many as needed.
Make sure the dough is still a bit cold when you put it in the oven, (otherwise put your pan in the fridge for a couple minutes before baking).
Bake the cookies for about 7 to 8 minutes until they turn a very light golden color, and the tops are just set.
Allow the cookies to cool slightly on the pan for about 5 to 10 minutes, as they'll keep cooking on a pan.
Transfer the cookies to a cooling rack, and allow the cookies to cool completely before frosting.