In a mixing bowl, combine softened unsalted butter and dark brown sugar with a pinch of salt. Beat with an electric mixer until light and fluffy, about 3-4 minutes.

Once fluffy, mix in vanilla bean paste until fully incorporated, about 30 seconds.

Gradually add all-purpose flour, one cup at a time, stirring on low until a soft, crumbly dough forms, approximately 1-2 minutes.

Transfer dough onto parchment paper, shape into a disk about 1.5 inches thick, wrap tightly, and refrigerate for at least 1 hour.

Preheat the oven to 350°F (175°C).

Roll out the chilled dough on a floured surface to about 1/3-inch thickness and cut with a 2-inch round cookie cutter.

Optionally prick each cookie with a fork for a traditional look.

Bake cookies in the preheated oven for 12-14 minutes, until pale and soft.

Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.