Beat the softened butter in a large bowl until very light and creamy.
Gradually add powdered sugar and continue whipping until pale, fluffy, and smooth.
Mix in the egg white and vanilla extract until well combined.
2️⃣ Add Dry Ingredients:
Sift the flour, cornstarch, and salt into the butter mixture.
Mix gently until a soft, pipeable dough forms. If the dough is too firm to pipe, add 1–2 teaspoons of milk to soften it slightly.
3️⃣ Pipe the Cookies:
Transfer the dough into a piping bag fitted with a star nozzle.
Pipe shapes such as rosettes, S-shapes, wreaths, or Christmas trees onto a lined baking tray. Add red and green sprinkles or red food coloring to create candy cane swirls.
4️⃣ Chill the Cookies:
Chill the piped cookies in the fridge for 10–15 minutes to help them hold their shape during baking.
5️⃣ Bake the Cookies:
Bake at 160–170°C (325–340°F) for 12–15 minutes, or until the edges are light gold.
Allow the cookies to cool completely on the tray before handling.
