Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Make sure your butter is at room temperature by pressing it gently - it should give slightly but not be melted. Pro tip: Room temperature butter should feel like the tip of your nose when pressed gently.

In a large mixing bowl or stand mixer, cream the room temperature butter and powdered sugar together for 2-3 minutes until light and fluffy. The mixture should look pale and airy. Pro tip: Don't skip the creaming time - this creates the tender texture we want.

Add vanilla extract and mix until combined. Gradually add flour and salt, mixing on low speed just until the dough comes together. Don't overmix once flour is added. Pro tip: The dough should hold together when pressed but not be sticky. If too dry, add 1 teaspoon of milk.

Use a cookie scoop or tablespoon to portion the dough into 1-tablespoon sized balls. Place them 2 inches apart on prepared baking sheets. Pro tip: For perfectly round cookies, roll each portion briefly between your palms before placing on the baking sheet.

Gently flatten each cookie slightly with your fingers or the bottom of a glass. They should be about 1/2 inch thick. Pro tip: These cookies don't spread much during baking, so shape them how you want them to look.

Bake for 12-15 minutes, or until the edges are just set but not browned. The centers should still look slightly soft. Pro tip: These cookies continue cooking on the hot pan after removal, so don't overbake.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to one week. Pro tip: Cookies will be very delicate when hot, so patience during cooling prevents breaking.