Preheat oven to 325 degrees Fahrenheit. Line 13x18 inch baking sheets with parchment paper.

Using either a stand mixer (I use my Bosch with the dough hook attachment!) or a hand mixer & a big bowl: add the butter and sugar.

Mix until just combined. Don’t over mix the dough at any point.

Add the eggs, salt and vanilla. Mix until barely combined, but the batter shouldn’t look smooth yet. Scrape down the bottom and sides of the bowl.

Add the flour and mix just until it starts to incorporate and not look quite so dry and lumpy and until the mixer cleans the sides of the bowl. Be careful not to overwork the dough, don’t overmix!

Test the dough by picking up a piece of dough and pushing your finger into the dough. If you can leave a fingerprint without dough sticking to your finger, that’s what we’re looking for!

On a clean dry surface, roll out your dough evenly. (If you want to, some people like to put some plastic wrap on top of their dough to make it easier to roll out without sticking to the rolling pin.) Roll dough somewhere between 1/4 inch and 1/2 inch thick. Slightly thicker is my preference and I think they have a better texture when they are a little thicker.

Using a cookie cutter, cut dough into shapes. Transfer to a baking pan lined with parchment. Cover and refrigerate if not baking immediately. Repeat the process with the leftover dough scraps, roll it out and cut it into shapes.

Bake cookies for 10-13 minutes depending on size and thickness. Cookies should not brown, but should look set. *Everyone’s oven will cook differently so you’ll need to experiment!*

Let cookies cool, then frost them and enjoy!