Cooking Instructions:

In a large mixing bowl, beat the softened butter and powdered sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3 to 5 minutes.

Add the vanilla extract and mix for an additional minute until well incorporated.

Gradually add the all-purpose flour, and if desired, the cornstarch, to the butter mixture. Mix on low speed until just combined, being careful not to overmix, as this can result in tough cookies.

If you prefer, chill the dough in the refrigerator for about 30 minutes to firm it up, making it easier to handle.

Preheat your oven to 300°F to 325°F (165°C) and line a baking sheet with parchment paper.

Roll the dough into 1-inch balls (approximately a tablespoon each) and place them on the prepared baking sheet, spacing them 1-2 inches apart.

Gently flatten each ball with a fork, dipping the fork into powdered sugar to prevent sticking. Optionally, you can decorate with sprinkles at this stage.

Bake the cookies in the preheated oven for 12 to 15 minutes or until the edges are lightly golden. Be cautious not to overbake, as this can lead to dry cookies.

Once baked, let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.