Add the softened butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– a minimum of 2 minutes. We want soft cookies so don’t skip this step! 

Next, add the egg and vanilla. Mix to combine and scrape down the sides of the bowl to make sure all of the butter has been incorporated with the egg. 

Next, add the flour and mix just until it is incorporated. You don’t want to overmix as it can result in tough cookies. 

Shape the dough into a 1” thick disc and place it in the fridge to chill for at least 1 hour (or up to overnight). 

When the dough has chilled, unwrap it onto a lightly floured surface and roll it out to ¼” thick. If the dough begins to tear, allow it to sit for a few minutes at room temperature before you continue rolling. If your dough has been chilled overnight, you may need to let it sit for up to 30 minutes. 

Cut out your desired cookie shapes and place them on a parchment lined baking sheet. Re-roll the dough, if desired. 

Place the cookies in the freezer to chill for 30 minutes. While the cookies chill, preheat the oven to 350F. 

When the cookies are chilled, bake them for 10-12 minutes (depending on their size) or until the edges and bottoms are just barely golden brown. 

Allow the cookies to cool completely on the tray. When the cookies are cool, decorate them as desired or store them in an airtight container at room temperature for up to four days.