Step 1

Preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper (you may have to bake these in several batches depending on how many trays your oven can tolerate).

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla together on high speed until light and fluffy (this step can also be done with an electric hand mixer). Add the egg and mix to combine. Sift together the flour, salt, and baking soda in a small bowl. Add to the mixer, and mix until just combined.

Step 3

Place the granulated sugar for rolling in a small bowl.

Step 4

Using a 2 Tbsp cookie scoop, scoop balls of dough (about 45g each) onto the prepared baking sheets. I like to do 6-8 on each sheet - start with 6 to make sure that they will not join together, and then move to 8 on the next sheet once you know how much they spread.

Step 5

Roll each ball of dough between your hands to form a ball, then roll in the sugar before placing on the baking sheet. Leave any mixture that you are not baking off just yet in the bowl and scoop just before baking.

Step 6

Bake the cookies for 11-12 minutes or until puffy and set around the edges. Remove from the oven and cool on the pan for 10 minutes - the cookies will deflate as they cool. Transfer to a wire rack and allow to cool completely. Repeat the baking process with the remaining cookie dough.

Step 7

Store leftover cookies in an airtight container at room temperature