Preheat the oven to 325°F (163°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the softened unsalted butter and granulated sugar.
Using a wooden spoon or spatula, cream the butter and sugar together until the mixture is smooth and creamy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
Gradually add the all-purpose flour and salt to the butter mixture, stirring gently until the dough comes together and no dry flour remains. The dough will be crumbly but should hold together when pressed.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together into a smooth ball.
Roll the dough out to about 1/2 inch thickness.
Use a cookie cutter or knife to cut the dough into desired shapes or squares.
Place the cookies on the prepared baking sheet, spacing them about 1 inch apart.
Optional: Prick the surface of each cookie a few times with a fork to prevent puffing during baking.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.