Preheat your oven. Set it to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and even baking.

Cream the butter and brown sugar. In a medium bowl, stir the softened butter and brown sugar together until smooth and slightly fluffy. A spoon works fine; a hand mixer makes it faster. If using vanilla, add it here.

Add the flour. Sprinkle in the flour (and salt, if using). Stir until a soft dough forms. It will look a bit crumbly at first, then come together as you mix. Don’t overwork it.

Portion the dough. Scoop about 1 tablespoon per cookie and roll into balls. Place them on the lined baking sheet, spacing them about 2 inches apart.

Flatten slightly. Use your fingers or the bottom of a glass to gently press each dough ball into a puck about 1/2 inch thick. These cookies don’t spread much.

Bake. Bake for 9–12 minutes, until the edges look set and just a touch darker. The centers may look soft; that’s good.

Cool. Let the cookies rest on the baking sheet for 5 minutes, then move them to a rack to cool completely. They firm up as they cool.

Enjoy. Serve warm or at room temperature. They’re lovely with coffee, tea, or a cold glass of milk.