In a large mixing bowl, combine unsalted butter and granulated sugar. Using an electric mixer, beat on medium speed for 2-3 minutes until light and fluffy.

Add egg yolk and vanilla extract to the butter-sugar mixture. Beat well on low speed until everything is combined.

In a separate bowl, whisk together flour, ground cardamom, and salt. Set this bowl aside.

Gradually add the dry ingredient mixture to the wet mixture, stirring gently with a spatula until a soft and non-sticky dough forms.

Roll the dough into small balls, about 1-inch in diameter. Flatten slightly and place on a parchment-lined baking tray. Chill for 20 minutes.

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes until the edges are golden brown.

Allow the cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.