Cream the butter and sugar together until light and fluffy. This takes about one minute on low speed.
Add eggs and vanilla and mix well.
Mix flour and salt in a separate bowl.
With your mixer on the lowest speed, slowly add flour mixture to the butter. Mix for 30 seconds until the dough is thoroughly incorporated.
Divide dough into two parts. Place each between two pieces of parchment paper.
Roll out each set of dough. I rolled mine out to a 6 mm thickness, but it is whatever thickness you prefer.
Transport each cookie dough to a cookie sheet.
Refrigerate the cookie doughs for 1 hour.
Preheat oven to 350°
Take chilled cookie dough and cut out cookie shapes and place the cookies on a parchment lined cookie sheet.
Place cut out cookies back in the fridge for about 10 minutes.
Reroll extra dough and place cut out cookies back in the fridge for 10 minutes.
Remove chilled cookies from fridge and bake for 8-10 minutes.
With the extra dough reroll and chill for 10 minutes. The colder the cookies the better they keep their shape when baking. I hope this makes sense.