Directions

• Preheat your oven to 325F (165C) and line a baking sheet with parchment paper.
• In a stand mixer or with an electric hand mixer, beat softened butter and powdered sugar on medium-high speed until the mixture is lightened in color, fluffy, and creamy, which takes at least 5 minutes; remember to scrape down the bowl occasionally.
• Add vanilla extract and salt to the butter mixture and stir until they are well combined.
• In a separate bowl, whisk together the all-purpose flour and cornstarch.
• With the mixer speed set to medium-low, gradually incorporate the flour and cornstarch mixture into the wet ingredients until just combined.
• Scoop tablespoon-sized portions of dough, roll them briefly into smooth balls between your palms, and place them 1-2 inches apart on the prepared baking sheet.
• Gently flatten each cookie with a fork; if the dough sticks, dip the fork in a bit of powdered sugar.
• Optionally, sprinkle the cookies with nonpareils, jimmies, or colored sanding sugar for decoration.
• Bake for 12 minutes in the preheated oven; the cookies will still be light in color when done, so allow them to cool completely on the baking sheet before moving them.