Line a large baking sheet with parchment paper.

In a large mixing bowl, add butter, sugar and vanilla. Using the flat paddle attachment on the mixer, cream at highest speed until light and fluffy (this should take about 30 seconds to 1 minute). Make sure to stop and scrape the sides of your bowl a few times with a spatula in between mixing to make sure all the sugar and butter gets mixed.

Once your butter mixture is ready, thoroughly scrape all the butter from the sides of the bowl and from the paddle attachment and get it into the middle of the mixing bowl. This is an important step because it will help ensure the butter is evenly distributed. If you leave butter on the sides of the bowl or the paddle attachment, you'll end up with extra butter in parts of the dough which will cause some of your cookies to spread too much.

Add in cake flour. Mix on low speed until the flour is fully incorporated and a dough forms.

Use a 2 tsp cookie scoop to scoop out dough. If you don't own a 2 tsp cookie scoop you can just measure out 2 tsp of dough with a measuring spoon. Roll each dough ball in between your palms until it becomes a smooth round ball. Place onto prepared cookie sheet, spacing cookies at least one inch apart.

Preheat oven to 350°F (177°C). While your oven is preheating, place the cookie dough balls into the fridge for 20 minutes.

Bake cookies for about 12 minutes or until the cookies are lightly brown around the edges. The cookies will still look pale and only the edges should be slightly brown. Remove cookies and let them cool on the cookie sheet. Once cooled, remove cookies and dust with powdered sugar before serving.