Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream together the softened butter and granulated sugar until light and fluffy (about 3-5 minutes with an electric mixer).

Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Sprinkle with turbinado sugar, if desired.

Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers will still be soft and gooey.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.