Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.

Add the egg and vanilla extract to the butter mixture and beat until well combined.

In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together.

Using a spoon or small cookie scoop, portion the dough into 1-inch balls and place them onto the prepared baking sheets, spacing them about 2 inches apart.

Flatten each dough ball slightly with the back of a fork or your fingers for a classic cookie shape.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Be careful not to overbake.

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Store the cookies in an airtight container at room temperature for up to one week.