Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour
  • ½ tsp (3g) fine sea salt

Instructions:

  1. Beat the softened butter and sugar in a large bowl using an electric mixer on medium-high for 3–5 minutes until the mixture looks pale, fluffy, and increased in volume.
  2. Add the egg and vanilla extract, then beat on medium speed until fully incorporated and smooth.
  3. In a separate bowl, whisk together the flour and salt to remove lumps.
  4. Turn the mixer to the lowest setting and slowly add the flour mixture, mixing only until no more streaks of white flour are visible.
  5. Transfer the dough to a piping bag or wrap in plastic and chill in the fridge for 30 minutes.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Pipe or scoop 1-inch mounds of dough onto the baking sheets, spacing them 2 inches apart.
  8. Bake for 15–18 minutes until the edges are light golden brown and centers remain pale.
  9. Let cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.