Preheat oven to 325ºF.

Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, vanilla and salt on medium speed until well combined, about 4 to 5 minutes, scraping down the sides of the bowl.

With the mixer running on low, begin to add the flour gradually, a few tablespoons at a time making sure the flour is mixed in before adding more.

Once all of the flour is added, and the dough is well combined, dump the dough out onto a work surface and knead it to ensure the flour is evenly distributed and you have a smooth dough.

Divide the dough into approximately 25 g portions (you should get 24-26 portions). Roll each portion into a smooth ball.

Place the ball of dough in the bowl of white sugar. Gently swirl it around so that it’s completely coated. Repeat for all of the dough balls, placing them on the prepared baking sheets as you go.

Stamp each sugar-coated dough ball, directly on the baking sheet, with a cookie stamp. Press the stamp firmly to flatten the dough balls to the edge of the stamp.

Place the baking sheet in the preheated oven and bake for 22 to 24 minutes until the edges are lightly golden, rotating halfway through.

Remove from the oven and cool on a wire rack. Recipe inspired by KellyNeil.