In a large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.

Crack in the egg and pour in the vanilla extract, then beat until just combined and smooth.

Sift in the flour and salt, then mix on low speed until the dough forms and no streaks of flour remain.

Scoop tablespoon-sized portions of dough and roll into balls, or press into shapes with a cookie press; arrange on a parchment-lined baking sheet.

Refrigerate the shaped dough for at least 30 minutes to prevent spreading and enhance flavor.

Preheat the oven to 350°F (175°C), then bake the chilled cookies for 10-12 minutes until edges are lightly golden.

Let the cookies cool on the pan for 5 minutes before transferring them to a rack; serve warm or store once fully cool.