In a medium bowl, whisk together: 400 g (3 ⅓ cups) all-purpose flour, 0.5 tsp salt,1 tsp baking soda

Set aside.

In a stand mixer or food processor, beat togethe until pale and fluffyr: 200 g (¾ cup + 2 tbsp) unsalted softened butter, 200 g (1 cup) granulated sugar

Add 2 eggs, one at a time, beating well after each. Stir in 1 tsp vanilla extract.

Add the flour mixture gradually, mixing just until a smooth dough forms.

Divide dough in half. Wrap each piece tightly in plastic wrap and refrigerate for at least 1 hour (or up to 3 days).

Remove one dough half at a time. On a floured surface, roll out to 1 cm (⅜ inch) thick. Rotate the dough as you roll to avoid sticking. Cut into shapes and place on a baking sheet lined with parchment paper. Chill the cut cookies for 15 minutes before baking.

Gather scraps, re-roll, and repeat with the second half of dough.

Bake at 180 °C (350 °F) for 8–10 minutes on the middle rack. Cookies should be just turning golden around the edges. Let them cool on the tray for a few minutes before transferring to a wire rack.