Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, beat the softened butter with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Gradually add the powdered sugar and continue to beat until well combined.
Add the vanilla extract and mix until incorporated.
In a separate bowl, whisk together the flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, beating on low speed until just combined.
Fold in the Christmas sprinkles gently with a spatula.
Using a small cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations & Tips
For a citrusy twist, you can add a teaspoon of grated orange or lemon zest to the dough. If you prefer a nutty flavor, try folding in a quarter cup of finely chopped pecans or walnuts. For a chocolatey version, sprinkle mini chocolate chips on top of the cookies before baking. If you’re not a fan of sprinkles, you can dust the cooled cookies with a little extra powdered sugar for a classic look.
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