Cream 1 cup softened unsalted butter with ½ cup powdered sugar in a bowl using an electric mixer for 3-5 minutes until light and fluffy. Gradually mix in 1 teaspoon vanilla extract. Add 2 cups all-purpose flour and a pinch of salt, mixing until just incorporated.

Shape the dough into a log about 1.5 inches in diameter and wrap it securely in parchment paper. Chill in the refrigerator for at least 30 minutes until solid.

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Remove dough from refrigerator, unwrap, and slice log into rounds about ¼ inch thick. Arrange on prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until edges are light golden.

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