Instructions:
- Prepare the Dry Mix: In a medium-sized bowl, whisk together the flour, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In your mixer’s bowl, beat the butter and sugar on high speed until fluffy and smooth, about 4-5 minutes.
- Incorporate Egg and Vanilla: Lower the mixer to medium speed, adding the egg and vanilla extract. Beat until well mixed.
- Combine with Dry Ingredients: Switch the mixer to low speed. Gradually add the flour mixture in three batches, beating well after each addition until the dough is well blended.
- Chill the Dough: Transfer the dough into a Ziploc bag and refrigerate for at least one hour to firm up.
- Preheat and Prep: When ready to bake, preheat your oven to 325 degrees. Line your cookie sheet with parchment paper.
- Shape the Cookies: Scoop out dough using a measuring tablespoon, roll it into balls, and slightly flatten each with your thumb. Place them on the prepared tray, leaving about 1 1/2 inches of space between each.
- Bake: Bake for 9-11 minutes or until the edges are golden brown. Remove from the oven and allow to cool on the tray for 5-10 minutes before serving.
