In a large mixing bowl, beat the softened butter and granulated sugar together with a hand mixer or stand mixer on medium speed until light, creamy, and fluffy (about 2–3 minutes).

Add the salt, vanilla extract, and egg yolk. Mix again until fully combined and smooth.

Add the flour gradually. Mix on low speed just until a soft dough forms—do not overmix.

Shape the dough into a log or flatten it into a disk. Wrap in plastic wrap and chill for at least 30 minutes (or up to 24 hours). This helps the cookies keep their shape.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Option A — Classic Round Cookies: Roll the dough into 1-inch balls and gently flatten with your palm.

Option B — Pressed/Spritz Cookies: Use a cookie press to make shapes (traditional for butter cookies).

Option C — Slice-and-Bake: Slice chilled dough into 1/4-inch rounds.

Bake for 10–12 minutes or until the edges are pale golden. Do not overbake—they should stay light-colored.

Cool on the baking sheet for 5 minutes, then transfer to a cooling rack. They become crisp as they cool.