Begin by ensuring your unsalted butter is at room temperature for easy mixing. In a large mixing bowl, beat the softened butter with granulated sugar using an electric mixer on medium speed until the mixture becomes light and fluffy, about 3-4 minutes.

Next, add the vanilla extract, mixing thoroughly until fully incorporated.

Gradually sift in the all-purpose flour and the pinch of salt into the butter mixture. Using a spatula or wooden spoon, gently fold the ingredients together until just combined, being careful not to overmix.

Once your dough is well mixed, transfer it onto a clean surface and shape it into a log, approximately 2 inches in diameter. Wrap the log tightly in plastic wrap or parchment paper, then place it in the refrigerator to chill for at least 30 minutes.

While the dough chills, preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.

After the dough has chilled, remove it from the refrigerator and unwrap it. Slice the log into rounds, about 1/4 inch thick, and place them evenly on the prepared baking sheet.

Bake in the preheated oven for 10-12 minutes, until the edges turn lightly golden while the centers remain pale.

Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.