**Preheat the Oven:** Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

**Cream Butter and Sugar:** In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes.

**Add Eggs and Vanilla:** Beat in the eggs, one at a time, followed by the vanilla extract, until well combined.

**Mix Dry Ingredients:** In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

**Combine Wet and Dry Ingredients:** Gradually add the dry ingredients to the wet mixture, alternating with the milk, until a soft dough forms.

**Chill the Dough:** Wrap the dough in plastic wrap and refrigerate for at least 1 hour to make it easier to handle.

**Roll and Cut:** Roll the dough out on a lightly floured surface to about 1/4-inch thickness. Use a cookie cutter to cut out desired shapes and place them on the prepared baking sheet.

**Bake:** Bake for 8-10 minutes, or until the edges are just lightly golden. Avoid overbaking for a soft texture.

**Cool:** Allow the tea cakes to cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely.