Preheat the oven to 350F.
Line two baking sheets with parchment paper.
Place the very soft butter and white sugar into a mixing bowl and beat with a hand mixer on medium until light and fluffy, about 2-3 minutes.
Add in the egg and vanilla and mix well.
Mix in the flour and salt on low speed until they are completely combined.
Place the dough in a large piping bag fitted with a wide coupler and tip.
Pipe cookies that are 1-2” across on the baking sheets.
Sprinkle the cookies generously with turbinado sugar.
Place the cookies in the refrigerator for about 15 minutes to allow the dough to become firm.
Bake for about 12 minutes, or until the cookies are golden around the edges.
Remove them from the oven and allow them to cool completely. Store in an airtight container or bag for up to a week.