Prepare Dry Ingredients: In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
Cream Butter and Sugar: In a mixer, beat the butter and sugar on high speed until fluffy and smooth, about 4-5 minutes.
Add Egg and Vanilla: Reduce the mixer speed to medium, add the egg and vanilla extract, and beat until well combined.
Incorporate Dry Ingredients: Reduce the mixer speed to low, gradually add the flour mixture in three intervals, mixing well after each addition.
Chill Dough: Transfer the dough to a Ziploc bag and refrigerate for at least one hour.
Preheat Oven: Preheat the oven to 325°F (163°C) and line a cookie sheet with parchment paper.
Shape Cookies: Scoop dough with a tablespoon, roll into balls, and gently press each ball with your thumb to flatten slightly. Place on the prepared cookie sheet, leaving about 1 ½ inches between each.
Bake: Bake for 9-11 minutes, or until the edges are golden brown.
Cool and Serve: Cool on the sheet for 5-10 minutes before transferring to a wire rack to cool completely.
