In a bowl, combine the flour and salt, give it a quick mix, and set aside.

In a large bowl, beat the butter and sugar for about 2 minutes until smooth and creamy. You can use a stand mixer with the paddle attachment or a handheld mixer.

Add the egg and vanilla extract, then beat on high speed for about 1 minute. Scrape down the sides and bottom of the bowl, and beat again until fully incorporated.

Add the flour and salt mixture prepared earlier, beating on low speed until fully combined. The dough will be slightly soft, but that’s okay. If needed, you can add 1 additional tablespoon of flour.

Lightly flour a sheet of parchment paper or a silicone baking mat, and transfer the dough onto it. Divide the dough into two equal portions. Use your hands to slighlty press down the dough. Now, using a floured rolling pin, roll out the dough to about 1/4 inch thickness.

The shape doesn’t matter as long as the thickness is consistent. If the dough is too sticky, sprinkle a little more flour while rolling.

Lightly flour the surface of one rolled-out dough, then place a sheet of parchment paper on top to prevent sticking. Carefully place the second rolled-out dough on top, and cover everything with plastic wrap or aluminum foil. Refrigerate for at least 2 hours or up to 2 days. Chilling the dough will help it firm up, making it easier to shape and cut.

Once the dough is chilled, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Carefully remove the top dough from the refrigerator to avoid breaking it. Using a cookie cutter, cut the dough into your desired.

You can re-roll the dough scraps as needed to maximize the number of cookies. If the dough becomes too soft, place it back in the refrigerator for a few minutes before continuing. Repeat the process with the second piece of dough.

Carefully place the cookies onto the baking sheets, spacing them about 3 inches apart. Bake for 9 to 12 minutes or until the edges are lightly browned.

Remove the cookies from the oven and let them cool on the baking sheet for about 2 to 3 minutes before transferring them to a wire rack to cool completely. The cookies will be slightly soft when you take them out, but don’t worry—they’ll firm up as they cool.

Now comes my favorite part… Decorating! Once the cookies have cooled (about an hour of resting is enough), it’s time to let your creativity shine. From here, it’s all about your personal style. I kept things simple with quick outlines for a clean, festive look, but feel free to get as creative as you’d like. The decoration is entirely up to you – have fun with it!