In a mixing bowl, add the butter (make sure it’s room temperature) and cream until smooth on low speed, you can use a stand mixer or handheld mixer. The butter should be soft but still cold if you don’t want the cookie to be dry, so just under one to softens the butter is okay.
Add sugar, and continue to mix until everything is incorporated, use a spatula to scrape the side of the bowl, add vanilla extract and continue to mix to get all the ingredients incorporated.
Whisk flour and salt together, and gently add the flour on a low-speed mix until you have a soft mixture but crumbles.
Use your hands to put the dough together.
Place a fling (plastic wrap) on a worktop, add the mixture, then use your hands (clean) to put the dough together. Wrap and put in a refrigerator to chill for at least 30 minutes.
Preheat the oven to 325 degrees F for at least 15 minutes. Line baking sheets with parchment papers and set aside.
Remove and use a rolling pin to roll the dough out to about half inch thick or as you desired but it should be too thick, if it’s sticky sprinkle flour on the counter top and roll out. Use a cookie cutter (your desired shape/s), dig the cookie cutter into flour to avoid sticking.
Place the cookie dough on the lined baking sheet and cut out all the dough. Bake in the preheated oven for about 10-12 minutes until the edges are slightly brown. Remove and allow to cool down.
Serve and enjoy!
If you like to dip it in chocolate (one of my kids wanted that) melt chocolate in a microwave with a dash of oil, then dip the side of the cookies in it. Place in a refrigerator to set.
The cookies in the picture attached weren't allowed to set and you can see it from the picture as she (my daughter) was ready to munch on the cookies.