1- In a large bowl, beat butter and confectioners’ sugar on medium-high speed for 4-5 minutes until light and fluffy. Stir in optional flavoring if you’re using it, like vanilla extract.

2- Gradually add sifted flour and cornstarch on low speed, mixing just until combined and no flour streaks remain. This keeps the dough tender and avoids toughness.

3- Scoop the dough and roll it into 36 equal-sized balls. If the dough feels too soft, chill it for 10-15 minutes to make handling easier.

4- Place the dough balls on a parchment-lined baking tray or floured plate. Dip a fork in cornstarch or flour and press gently onto the top of each ball. Add sprinkles if desired for extra fun.

5- Chill the dough balls in the refrigerator for about 2 hours until very firm you can use the freezer to speed this up if needed.

6- Preheat your oven to 300°F (150°C) if you haven’t already, then bake the cookies for 19-20 minutes, until the tops are set and bottoms are lightly golden.

7- Let the cookies cool completely on the baking tray before removing them, which helps them firm up just right.