Whipped Shortbread Cookies

1 C unsalted butter, softened
1/2 C powdered sugar
1 1/2 C all-purpose flour
1/4 C cornstarch
1/2 tsp vanilla extract
pinch of salt
optional: sprinkles, colored sugar, or a cherry on top for decoration

Preheat your oven to 325 degrees and line a baking sheet with parchment paper. Whip the butter and sugar. In a large mixing bowl, use an electric mixer to whip the softened butter and powdered sugar until light and fluffy, for about three to five minutes. This step is essential to achieve the airy texture. Add vanilla and dry ingredients. Add the vanilla extract, followed by the flour, cornstarch, and salt. Mix at low speed until just combined, being careful not to overmix. Form the cookies by scooping tablespoons of the dough and roll them into balls. Place each ball on the prepared baking sheet, leaving space between them. Press down gently with a fork to create a pattern, or top with sprinkles or a cherry for decoration. Bake for 12 to 15 minutes, or until the edges are just barely golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.