Preheat the oven to 350° F
In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar until light and fluffy
In a separate bowl, whisk together the flour, baking powder and salt. Slowly add the flour mixture to the creamed butter, mixing between each addition and being sure to scrape down the sides of the bowl as needed.
Add the milk and vanilla and blend together to combine.
Once combined, remove dough from mixer and separate dough in half. Press each half into a disk and wrap in plastic wrap. Refrigerate for about an hour.
Once the dough has chilled, roll out each disk on a lightly floured surface until it is about 1/8" thick. Cut out as many cookies as possible with a donut cutter or use two cookie cutters of different sizes to get the hole in the middle. Place the cookies on a baking sheet lined with parchment paper.
Bake the cookies for 10 - 15 minutes until they are pale golden brown. Transfer cookies onto a wire rack to cool.