The dough must freeze for 30 minutes before baking.

In a large mixing bowl, combine the softened butter and powdered sugar with an electric mixer. It will take a few minutes to come together.

Add in the vanilla extract, all-purpose flour, cornstarch, and salt. Use the mixer until a smooth dough forms. This will also take a few minutes. If the dough isn’t clumping together, use your hands to squeeze some of the dough together and continue mixing on low. The dough will be very thick.

Fit a piping bag with an open star-shaped piping tip (I used a Wilton 6B) and fill it halfway with cookie dough.

On a baking sheet lined with parchment paper or a silicone baking mat, pipe small swirls. Start from the center and spiral outwards in a clockwise or counterclockwise direction, depending on your preference, finishing the swirl on top of itself. Leave some space between each swirl, as the cookies will spread just slightly during baking.

Place the dough in the freezer for 30 minutes. This step is required.

Preheat the oven to 350°F (180°C). Take the pan straight from the freezer and place in the oven. Bake for 15-17 minutes or until they turn lightly golden around the edges. Repeat with the second baking sheet.

Optional chocolate dip: Once the cookies have cooled, you can dip them in chocolate and add sprinkles if you’d like. Place the chocolate chips or chopped chocolate into a microwave-safe bowl. Start by microwaving the chocolate for 60 seconds at 50% power. Stir and then repeat for another 30-60 seconds on 50% power, continuing this process until the chocolate is melted. Dip one half of the cookie in the chocolate and place it on a silicone mat to set. Add sprinkles if desired.