Line several baking sheets with parchment. Set aside.

Beat the cold butter in the mixing bowl until creamy. If you have the butter paddle beater – that will work best.

Add the sugar and beat until smooth.

Mix in the eggs and vanilla until well combined.

Slowly stir in the flour, cornstarch, and salt. Once mostly incorporated, increase the speed and beat until smooth. It should pull away from the sides of the bowl.

Transfer the dough onto a smooth (lightly floured) work surface.

Use a rolling pin to work the dough to a flat, ¼” thick. Then use the cookie cutters to cut out the cookies.

Transfer to the prepared baking sheets and then chill in the refrigerator for 15 min.

Preheat the oven to 375°F.

Once the cut dough has chilled, bake the cookies for 9-11 minutes or until the edges appear to have set. They will not be golden – they will maintain their pale color.

Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely before storing or decorating.

Once the cookies are cool – you can stack them in an airtight container and keep them at room temperature for several days. OR you can decorate with a frosting or icing of your choosing.