In a large bowl using a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream butter and brown sugar until fluffy and well combined.
Add vanilla and beat until combined.
Gradually mix in flour until just combined.
Turn mixture out onto a floured surface and knead a few times with your hands to bring the dough into a ball.
Roll the dough out to ¼-inch thick and cut out cookies with a 2-inch round cookie cutter. Prick cookie rounds with a fork or toothpick.
Place cookie rounds on a large baking sheet lined with parchment paper or a silicone baking liner. Preheat oven to 375°F and place baking sheet in freezer for about 10 minutes to chill while oven preheats.
Bake in preheated oven 10-12 minutes, or until cookies are lightly brown on the bottom.
Let cookies cool on pan for 10 minutes, then transfer to a wire rack to cool completely.
Cookie cutter alternative method: If you don't have a cookie cutter, you can roll your dough out and shape it into a rectangle (make sure it's about 1/4-inch thick) and use a sharp knife to cut the dough into rectangular pieces. Then just poke holes in the dough and you're ready to bake!Freezing instructions: These cookies freeze very well -- just let them cool completely, then place them in an airtight container to freeze for up to two months. Let them thaw, still in the container, at room temperature before serving.