Begin by creaming the unsalted butter and granulated sugar in a large mixing bowl with an electric mixer until light and fluffy, about 3-4 minutes.

Gradually add in the vanilla extract and salt, mixing well. Then, gently fold in the all-purpose flour until just combined, being careful not to overmix.

Shape the dough into a cylinder about 2 inches in diameter. Wrap the log tightly in parchment paper or plastic wrap and chill it in the refrigerator for at least 30 minutes.

After chilling, slice the cylinder into rounds that are approximately ¼-inch thick and arrange them on a lined baking sheet.

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes until the edges are lightly golden.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.