Preheat and prep: Heat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Cream the butter and sugar: In a medium bowl, beat the softened butter and granulated sugar together with a hand mixer (or a sturdy spatula) until light and fluffy, about 1–2 minutes. This step helps create a tender, slightly crisp cookie.

Add the flour: Sprinkle in the flour and mix on low until just combined. The dough will look crumbly at first, then come together into a soft, pliable mass. If it’s very dry, use clean hands to gently knead it a few times in the bowl.

Optional flavor boost: If you’re adding vanilla extract or a pinch of salt, mix it in now. Don’t overwork the dough.

Shape the cookies: Scoop about 1 tablespoon of dough per cookie and roll into smooth balls. For a classic look, roll each ball lightly in granulated sugar.

Flatten slightly: Place on the prepared baking sheet, spacing them about 2 inches apart. Gently press each ball to about 1/3-inch thick with your fingertips or the bottom of a glass.

Bake: Bake for 9–12 minutes, until the edges look set and just begin to turn pale golden. The centers may look slightly soft—that’s perfect.

Cool: Let cookies rest on the sheet for 3–5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool.

Serve: Enjoy warm or at room temperature. These pair well with coffee, tea, or a cold glass of milk.