Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
In a large mixing bowl, use a wooden spoon or spatula to cream together the softened unsalted butter and granulated sugar until the mixture is smooth and creamy.
Add the vanilla extract to the butter and sugar mixture and stir until combined.
Gradually add the all-purpose flour and salt to the bowl, mixing with the spoon until the dough starts to come together.
Use your hands to gently knead the dough in the bowl until it forms a smooth ball. Avoid overworking the dough to keep the cookies tender.
Place the dough on a lightly floured surface and roll it out to about 1/4 inch thickness.
Use a cookie cutter or knife to cut the dough into your desired shapes and transfer them to the prepared baking sheet, spacing them about 1 inch apart.
Prick each cookie a few times with a fork to prevent puffing during baking.
Bake in the preheated oven for 20 to 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 them to a wire rack to cool completely.