Cream together the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.

Gradually add the powdered sugar, vanilla extract, and salt into the mixture, beating on low until fully combined.

Sift in the all-purpose flour and fold gently until just combined, ensuring not to overmix.

Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour.

Roll out the chilled dough on a floured surface to about 1/4 inch thick and cut out shapes.

Place cookies on parchment-lined baking sheets and bake in a preheated oven at 350°F (175°C) for 10-12 minutes.

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