Ingredients
- Unsalted butter – 1 cup (225g), softened
- Powdered sugar – ½ cup (65g)
- Vanilla extract – 1 teaspoon
- All-purpose flour – 2 cups (250g)
- Cornstarch – 2 tablespoons (16g)
- Pinch of salt
- Dark or milk chocolate – 200g (for dipping)
- Sprinkles or crushed nuts (optional)
Instructions
Cream butter and powdered sugar together until light and fluffy, then mix in vanilla extract. Add flour, cornstarch, and salt, and mix until a soft dough forms. Wrap the dough in plastic wrap and chill for about 30 minutes to firm up.
Preheat the oven to 170°C (340°F) and line a baking tray with parchment paper. Roll out the chilled dough to about ½ inch thickness and cut into desired shapes. Arrange on the tray and bake for 12–15 minutes or until the edges are lightly golden. Let them cool completely.
Melt the chocolate over a double boiler or in the microwave in short intervals. Dip one end of each cooled cookie into the melted chocolate, shake off excess, and place on parchment paper. Decorate with sprinkles or nuts if desired. Allow chocolate to set before serving or storing in an airtight container.