Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large bowl, cream the softened butter with the granulated sugar and powdered sugar on medium-high speed for 2–3 minutes until light and fluffy.

Beat in the eggs one at a time, then add the vanilla extract and butter extract, mixing until smooth.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gently fold the dry ingredients into the wet ingredients until just combined.

Scoop or roll the dough into 1.5-inch balls and place them on the baking sheets, leaving space in between.

Flatten each ball into a thick disk using your palm or spoon.

Bake for 10–12 minutes until edges are set and tops look just barely done.

Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.

While the cookies are cooling, melt the butter in a small saucepan, add the granulated sugar and water, stirring until dissolved.

Remove from heat and stir in the vanilla extract.

Brush or drizzle the glaze generously over each warm cookie, allowing it to soak in.

Allow the cookies to cool completely to let the glaze set.