Begin by creaming the softened butter and both sugars together until the mixture is light and fluffy, which should take about 5 to 7 minutes. Once well combined, incorporate the eggs, beating them in thoroughly. In a separate bowl, whisk together the remaining dry ingredients. Gradually add this mixture to the creamed butter and sugar until fully combined. Divide the dough into quarters and shape each portion into a roll measuring 12 inches in length. Wrap each roll securely in waxed paper and refrigerate overnight.

Preheat the oven to 375°F (190°C). After the dough has chilled, unwrap the rolls and slice them crosswise into pieces that are approximately 3/4 inch thick. Arrange the slices on ungreased baking sheets, leaving a 2-inch space between each cookie. Bake in the preheated oven until the cookies are set, which should take about 10 to 12 minutes. Once baked, transfer the cookies from the pans to wire racks to cool completely.