• Preheat the oven to 350°F (177°C).
• For best results place the rack of your oven directly in the center.
• In a stand mixer or in a bowl with a hand mixer, cream together the butter and the sugar until light and fluffy. With the mixer running at low speed add the eggs one at a time, fully incorporating each before adding another.
• Add the vanilla and mix until incorporated.
• Add the flour, baking powder, and salt, mix gently until the dough is combined.
• Add the potato flakes and mix again until combined.
• Using a 2-ounce portion scoop out 30 cookies and arrange 6-8 cookies on each sheet pan to provide proper spacing. Pat the cookies down slightly so they are 2 inches in diameter and about 1/2 inch thick.
• Bake the cookies for 10 minutes.
• Remove cookies and cool on a wire rack. Make sure cookies are completely cool before decorating.
• Store in an airtight container for 3-5 days (they won’t last long because you’ll eat them all).

Notes

• Nutritionals are based on one cookie at 2 ounces.