In the bowl of a stand mixer, or large mixing bowl, cream the butter and sweetner together until soft and fluffy.

Add the egg and vanilla and mix together.

Add the dry ingredients and mix until combined. Scrape the sides and bottom of the bowl using a rubber spatula and mix again if needed.

Transfer the dough to a large piece of plastic wrap. For the dough into a log and wrap in the plastic.

Chill the dough for a minimum of 30 minutes. You may even place it in the freezer for a flash freeze.

When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

Remove the dough from the plastic wrap and cut 24 even slices.

Lay the slices on the baking sheet about 1" apart. Work in batches to bake. Keep unbaked dough in the fridge while waiting.

Bake 10 to 13 minutes (depending on your oven). Remove the cookies from the oven and let cool 2-3 minutes on the baking sheet before transferring to a wire rack.

Let the cookies cool completely on the wire rack before eating or frosting.

Store uneaten cookies in an airtight container up to 1 week.