Preheat the oven to 300°. Line a baking sheet with parchment paper or a silpat and set aside.

Add the flour, sugar, baking soda and salt to a large bowl and whisk together

Cut the butter into 1 tablespoon pieces and add to the flour mixture. Add the vinegar (it will start to fizz).

Use a hand mixer to blend the butter and vinegar evenly into the dry ingredients until a crumbly dough forms. Use a 1 teaspoon measure to drop rounds of dough onto the prepared baking sheet at least 3 inches apart (I use a mini cookie scoop for uniform cookies)– the cookies will spread out in the oven.

Bake the cookies for 12-15 minutes or until the edges are just slightly golden.

Let the cookies cool for 2-3 minutes on the sheet pan before transferring to a wire rack to cool completely. Store in an airtight container, in a single layer, separating each layer with a piece of parchment paper.