In a large bowl or stand mixer, cream butter with sugar and salt. Scrape bowl prior to each new addition and as needed. Add egg and vanilla. Mix well. Add remaining dry ingredients. Mix until combined.

Divide dough in half. Form each half into a disc, wrap in plastic. Transfer to the refrigerator to chill for at least one hour.

Let dough warm slightly prior to working with. Roll dough to 1/4" thick. Use extra flour as needed to keep the dough from sticking to your work surface and rolling pin. Cut out shapes, transfer to a baking sheet lined with a silicone baking mat or parchment paper.