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Preheat the 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 3 minutes.
Add in the flour and mix until the dough just comes together.
Roll the cookie dough in cling wrap into a long two-by-two-inch log. Place in the fridge for at least 60 minutes, or 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 to cool slightly before transferring to a cooling rack. Once cool the cookies can be stored in an air-tight container for up to 3 days.