Light, buttery, and melt-in-your-mouth whipped shortbread cookies topped with sprinkles or cherries for a festive touch.

1 cup unsalted butter, softened

1/2 cup powdered sugar

1 1/2 cups all-purpose flour

1/2 teaspoon cornstarch

1/4 teaspoon vanilla extract

Optional: Sprinkles, colored sugar

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Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and powdered sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
Sift the flour and cornstarch together, then gradually add to the butter mixture, mixing until combined.
Add the vanilla extract and mix until just incorporated.
Use a spoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheet.
Optionally, press a sprinkle colored sugar or sprinkles on top of each cookie.
Bake for 12-15 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

For best results, use unsalted butter that is softened but not melted.

You can store the cookies in an airtight container for up to a week.

Optional toppings like sprinkles or cherries can be omitted if preferred.