Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand-held mixer, beat the butter and powdered sugar together for 1-2 minutes or until well combined. Then, mix in the pure vanilla extract.
Add the flour and salt and continue mixing until fully combined. The cookie dough will be a little crumbly at first but it will come together as you continue mixing.
Measure out 1-tablespoon sized balls of cooking dough and place on the baking sheets. Roll each piece of cookie dough into a ball, leaving a little space between each one. Then, dip a cookie stamp (or the bottom of a cup or the tines of a fork) in some powdered sugar and flatten each ball of cookie dough.
Bake in separate batches at 350°F (177°C) for 12-15 minutes or until the top of the cookies are set and the bottoms are lightly golden brown. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then carefully transfer the cookies to a wire rack to cool completely.