Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.

Place the softened butter, sugar, and salt in a large mixing bowl. Beat with an electric mixer or wooden spoon for 3 to 5 minutes until light and fluffy.

Add the vanilla extract if using and mix briefly to combine.

Add the flour in two additions, mixing gently after each addition until just combined. Stop mixing as soon as no flour streaks remain.

Use your hands to press the dough together into a ball, kneading gently just 2 to 3 times until smooth.

Roll the dough to 1/2-inch thickness on a lightly floured surface. Cut into desired shapes with cookie cutters, or press into an 8-inch circle and score into wedges.

Place cookies on the prepared baking sheets, spacing them 1 inch apart. Prick the surface of each cookie several times with a fork.

Bake for 20 to 25 minutes until the edges are light golden brown but the centers remain pale.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 3 weeks.