Begin by creaming 1 cup of softened unsalted butter with ¾ cup of granulated sugar and ¾ cup of brown sugar in a large mixing bowl. Use an electric mixer on medium speed for about 2-3 minutes until the mixture becomes light and fluffy, creating a smooth texture crucial for your Dill Pickle Cookies.

Next, beat in 1 large egg and 1 teaspoon of vanilla extract to the creamed mixture. Mix until well combined, ensuring a cohesive mixture forms.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, stirring gently with a spatula just until the flour disappears.

Once combined, wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes.

While the dough chills, preheat your oven to 350°F (175°C).

After chilling, scoop the dough into tablespoon-sized balls and place them on a lined baking sheet about 2 inches apart.

Take your well-dried dill pickle slices and gently press one into the center of each cookie.

Place your prepared baking sheet in the preheated oven and bake for 12-15 minutes.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.