Cream together butter and sugars until fluffy, about 1-3 minutes.
Stir in vanilla extract.
Add flour and mix well.
Divide dough in half and place parchment paper on top of dough to prevent sticking. Roll out dough with a rolling pin until it is ¼ inches thick (for a softer cookie, roll to ½ inch thick).
Cut dough with cookie cutters. Lift dough with a thin spatula and place on a parchment lined sheet pan.
Poke holes into the center of the dough with a fork.
Chill in refrigerator for 10-15 minutes or until slightly firm and cool to touch.
Preheat oven to 350 degrees F.
Take dough out of refrigerator and bake for 8-10 minutes or until cookies lose their shine and look matte. If your cookie is golden brown, that means it has been cooked for too long. You want to take them out just before they turn brown on the edges.
Allow to cool for 2-3 minutes on baking sheet before transferring to a cooling rack.