Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • ¼ teaspoon (1g) fine sea salt
  • 2 cups (240g) all-purpose flour
  • ½ cup (60g) cornstarch (cornflour)

Instructions:

  1. Combine softened butter, sugar, and salt in a mixing bowl. Beat until light and fluffy.
  2. In a separate bowl, whisk together flour and cornstarch. Gradually add to the butter mixture, mixing until just combined. Be careful not to overmix.
  3. Form the dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes.
  4. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough to about ¼ inch (6mm) thickness. Use cookie cutters or a knife to cut out desired shapes.
  5. Transfer cookies to the prepared baking sheet. Prick the cookies all over with a fork (this prevents puffing).
  6. Bake for 20-25 minutes, or until the edges are lightly golden brown.
  7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.