In a mixing bowl, combine softened butter and powdered sugar. Stir using a spatula until the mixture is light and fluffy.

Incorporate the egg yolk and vanilla extract into the butter-sugar blend until well combined.

Sift the flour into the bowl and gently mix it in until a soft dough forms.

Wrap the dough in plastic wrap and refrigerate for about 20 minutes.

Cut the chilled dough in half. Roll each half into a log about 4 inches long and 1 inch in diameter.

Wrap the logs in plastic wrap and freeze for 45 minutes.

Preheat the oven to 356°F (180°C). Line a baking sheet with parchment paper or a silicone mat.

Remove the logs from the freezer, unwrap them, and roll them in granulated sugar until fully coated.

Slice each log into 3/8-inch thick slices and place them on the prepared baking sheet.

Bake for 15 to 18 minutes, or until they turn a golden color.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack. Store in an airtight jar for up to 5 days.