Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.

Place softened butter in a large mixing bowl and beat with an electric mixer for 3–5 minutes until pale and fluffy.

Gradually add powdered sugar and mix until smooth and creamy.

Add vanilla extract and salt, then mix until combined.

Whisk together all-purpose flour and cornstarch in a separate bowl.

Gradually add the dry ingredients to the butter mixture, mixing on low speed until a soft dough forms.

Scoop the dough into small balls and arrange them on the prepared baking sheets, leaving 2 inches between cookies. Alternatively, pipe decorative rosettes using a piping bag.

Decorate with small pieces of maraschino cherries or sprinkles if desired.

Bake for 18–22 minutes, until the cookies are set and the bottoms are lightly golden.

Cool on the baking sheets for 5 minutes before transferring to a wire rack.

Allow the cookies to cool completely before serving or storing in an airtight container.