In a large mixing bowl, beat the softened butter and powdered sugar together for at least 5 minutes. This step is crucial—continue beating until the mixture becomes very pale, fluffy, and noticeably increased in volume. Proper whipping introduces air, which gives these cookies their signature light texture.
Mix in the dry ingredients
Add the flour, cornstarch, salt, and vanilla extract to the whipped butter mixture. Mix on low speed just until combined. The dough should be soft and smooth, but avoid overmixing to keep the cookies tender.
Form the cookies
Lightly dust your hands with cornstarch to prevent sticking. Scoop about 2 teaspoons to 1 tablespoon of dough and gently roll into small balls. Place them evenly spaced on the prepared baking sheets.
Press and decorate
Dip a fork in cornstarch and gently press down on the top of each dough ball to flatten slightly and create a classic pattern. Add a few sprinkles to the top of each cookie, pressing them in gently so they adhere.
Bake
Bake the cookies for 10–15 minutes, just until the tops look set. The cookies should remain light in color and not brown. Remove from the oven and allow them to cool on the baking sheet for a few minutes before carefully transferring to a wire rack to cool completely.
Serving & Storage Notes
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