1. Cream the butter and sugar
Place the softened butter and sugar in a large bowl. Beat for 3–4 minutes until light, fluffy, and creamy.
2. Add the egg and vanilla
Beat in the egg and vanilla extract until everything is well combined.
3. Mix the dry ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
4. Make the dough
Gradually add the dry ingredients to the butter mixture. Mix just until a soft dough forms. Avoid overmixing.
5. Chill the dough
Cover the dough and refrigerate for 20–30 minutes. This makes it easier to shape and helps the cookies hold their shape while baking.
6. Shape the cookies
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Roll the dough into small balls and place them on the baking sheet, leaving space between each cookie. Gently flatten each one with your fingers or the bottom of a glass.
7. Add a little sugar
Sprinkle the tops lightly with granulated sugar.
8. Bake
Bake for 10–13 minutes, until the edges are just beginning to turn lightly golden. Don’t overbake if you want them soft and tender.
9. Cool and serve
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
🍪 Tip
For an extra delicate, melt-in-your-mouth texture, make sure the butter is softened but not melted, and don’t add extra flour once the dough comes together.
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