Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper. Yes, we’re aiming for that perfect snap, not a sticky mess.

Beat the butter and sugar together until light and fluffy. It won’t take forever, but give it a good minute or two so the mix is airy.

Stir in the vanilla. Then add the flour and salt. Mix until a soft dough forms. If it looks a little crumbly, don’t panic—you can knead it gently with your hands a few times.

Turn the dough onto a lightly floured surface. Press into a rectangles about 1/4 inch thick. You’re aiming for tidy edges, not wall art.

Cut into rectangles or use a cookie cutter for a fun shape. Transfer to the prepared sheet. If you want the classic look, keep them modest in size so they bake evenly.

Bake 18–22 minutes until the edges are just turning golden. They’ll stay pale in the center, like a cookie that’s secretly shy.

Cool on a rack for a few minutes, then dust with extra sugar if you like. Store in an airtight tin to keep them crisp.