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Preheat oven to 325° F. Line two lightly colored baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, add in butter, sugar, vanilla, and flour. (Be sure to fluff your flour before measuring to get an accurate measurement.) Mix slowly until a crumbly dough forms. It will look like crumbs in the stand mixer, but when squeezed together in your hands will hold its shape.
Form dough into a ball and roll in between parchment paper to ⅓-½-inch thick. Cut into small 3-inch circles (or any shape desired*) and place onto prepared baking sheets.
Bake 12-15 minutes or until the bottoms of the cookies are barely golden brown. Cool 5 minutes on hot baking trays before transferring to cooling racks.
Store in airtight containers for up to 5 days.