Cream butter and sugar on medium speed for 5 minutes. Then beat in eggs and vanilla for 2-3 minutes.
In medium bowl stir together flour, baking soda and salt.
On low speed slowly blend in dry ingredients with wet ingredients. Mix until the flour is fully incorporated.
Refrigerate dough for at least an hour. It can be kept in the fridge for up to 5 days. When I'm ready to roll out the cookies, I usually let the dough sit at room temperature for about 10-15 minutes. You'll need to lightly flour your work surface and rolling pin. If the dough gets too warm to roll, you can put it back in the fridge.
Bake at 350 degrees. Cooking time varies depending on the size of the cut out and how thick you roll the dough. I would check them at 8 minutes, but they could take up to 15. The edges should be golden brown and pale to light brown in the center.
4 tablespoons of butter
3 cups powdered sugar
1 tablespoon of milk
If it's too thick, add more milk. Too thin? Add more powdered sugar. You can add cream cheese if you want it less sweet.