Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Cream the butter and sugar: In a large bowl, beat the softened butter and sugar with a hand mixer for 2–3 minutes until light and fluffy. This helps create tender cookies.

Add egg and vanilla: Mix in the egg and vanilla until fully combined. Scrape the bowl to catch any unmixed butter on the sides.

Combine dry ingredients: In a separate bowl, whisk the flour and salt. Add to the butter mixture in two additions, mixing on low just until a soft dough forms. Avoid overmixing.

Adjust for piping (optional): If you want to pipe the dough into shapes, mix in 1–2 tablespoons of milk or cream to loosen it slightly. The dough should be smooth but not runny.

Shape the cookies: For simple rounds: Scoop 1 tablespoon of dough, roll into balls, and flatten slightly with your fingers or the bottom of a glass.

For piped cookies: Use a large star tip and pipe rosettes, S-shapes, or logs.

For slice-and-bake: Shape the dough into two logs, 1.5 inches thick. Chill 20–30 minutes, then slice into 1/4-inch rounds.

Top if you like: Sprinkle with coarse sugar, add a few nonpareils, or leave plain for a classic look. Press lightly so toppings stick.

Bake: Bake 10–13 minutes, depending on size and shape. They’re done when edges turn light golden. Keep an eye on them—overbaking dries them out.

Cool: Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool fully. They crisp as they cool.

Optional finish: Drizzle with melted chocolate once cooled, or dust with a tiny bit of powdered sugar.