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Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper.
In a large bowl cream together the soft butter and sugar with an electric mixer on high speed until light and fluffy, about 2 minutes.
Add in the flour and mix until the dough just comes together.
Turn the dough out onto a counter dusted with powdered sugar and gently roll the dough into a long two-by-two-inch log.
Wrap the log of cookie dough in plastic wrap and allow it to firm up in the fridge for at least 60 minutes but up to 3 days.
Once the dough is firm, slice the cookies into ¼-inch thick rounds. Place each round on your baking tray and bake for 18 - 20 minutes or until just golden.
Allow cooling slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air-tight container for up to 3 days.