1. Preheat the oven to 350°F. Line baking sheets with parchment paper. Make sure the butter is at cool room temperature (65–68°F).

2. Beat the butter alone for 2–3 minutes. Gradually add the sugar and continue beating for 5–7 minutes, until light, pale, and fluffy, scraping the bowl several times.

3. Add the vanilla and eggs one at a time, beating until incorporated, scraping the bowl again as needed.

4. Whisk together the flour, cornstarch, and salt in a separate bowl. Gradually add to the butter mixture, mixing just until combined.

5. Fill a piping bag fitted with a star tip. Secure a sheet of parchment to the baking sheet by dabbing a bit of dough in the corners to prevent slipping.

6. Pipe rosettes or your desired shapes onto the prepared sheets. Add cherry halves or sprinkles now, if using.

7. Chill the piped cookies on the baking sheets for at least 30 minutes before baking.

8. Bake 12–14 minutes, until barely golden at the edges. Cool on the sheet for 5 minutes, then transfer to a cooling rack.

9. Optional: once fully cooled, dip in melted chocolate and top with nuts or sprinkles while the chocolate is still wet.