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

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

Add the egg and vanilla extract to the bowl, and mix until fully incorporated.

In a separate bowl, whisk together the all-purpose flour and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Scoop tablespoons of dough and roll into small balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.

If desired, gently flatten the cookie balls with a fork or the bottom of a glass for a decorative touch.

Bake in the preheated oven for 10-12 minutes, or until the edges are just starting to turn golden. Avoid overbaking to keep the cookies tender.

Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.