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

Cream the butter and sugar: In a mixing bowl, beat softened butter and granulated sugar together for 2–3 minutes until light and fluffy. This step is key for that delicate cookie crumb.

Add vanilla and salt: Mix in the vanilla extract and salt until combined. Scrape down the sides of the bowl so everything blends evenly.

Add the flour: Pour in the flour and mix on low speed or by hand until the dough just comes together. If it looks crumbly but holds when pressed, you’re on track. If too dry, add milk 1 teaspoon at a time until it forms a soft dough.

Shape the cookies: Roll the dough into 1-inch balls (about a tablespoon each). Place on the baking sheet, leaving 2 inches between cookies. Gently press each ball with a fork or the bottom of a glass to flatten to 1/3 inch thick. For a classic look, add a light crosshatch pattern with a fork.

Bake: Bake for 10–12 minutes, or until the edges are just turning golden. The centers may look pale—that’s perfect. Don’t overbake or they’ll lose tenderness.

Cool: Let cookies rest on the baking sheet for 5 minutes, then move to a wire rack to cool completely. They’ll crisp up as they cool.

Serve: Enjoy warm with tea, coffee, or a glass of milk. These are lovely with Earl Grey, chai, or a light black tea.