Heat a waffle maker to medium-high heat (or 350°F if you have that option). Line a cookie sheet with parchment paper.

Whisk baking powder, salt, and flour in a small bowl. Set aside.

Cream butter and sugar until fluffy, 1-2 minutes, then mix in eggs and vanilla. Mix dry ingredients into wet and mix until smooth. Dough will be thick like cookie dough but will be sticky.

Working in batches, drop 1-tablespoon size balls of dough in your waffle maker. If you’re using a standard 7-8-inch waffle maker, you should be able to place 4 cookies at a time (one in each quadrant of the circle). Close waffle maker and cook for 3-5 minutes, depending on heat and size, or until the cookies are golden brown. Use a fork to help you pop them out of the waffle iron (be careful not to burn yourself). Place on cookie sheet to cool.

Continue making batches of cookies until you’re out of dough. Let cookies cool then dust with powdered sugar.

Store in an airtight container for up to 2 days. Cookies will soften as they sit.