Preheat oven to 350 fahrenheit

Cream butter on medium high using normal beaters for 4 minutes until pale and fluffy.  The butter should look more white.  Scrape down bowl if necessary.

Add confectioners sugar, salt, and vanilla and mix.

Add flour and cornstarch and mix just until incorporated.

If making easy drop cookies, scoop approximately 1 1/2 Tbsp (medium cookie scoop) onto parchment lined baking sheet and space them approximately 2 inches apart.  (If you are wanting to add any colored sugar add before baking!) Bake for approximately 10 minutes checking to see that the edges are just showing a hint of brown for a moist chewy cookie!  *If wanting to use cookie cutters see next step

If making cut out cookies: Split dough in approximately half and place on a piece of parchment.  Place another piece of parchment on top and roll out to approximately 1/4" thick.  You can also flour your counters generously as well as your rolling pin to roll out.  If the dough is too sticky however, it will work better between parchment.  Transfer cut outs onto a baking sheet lined with parchment and add any colored sugar.  Depending on the size of your cookie cutters bake between 7-9 minutes or until cookies are showing a hint of brown around the edges. Repeat with any cookie dough scraps until all used up!

Let cool on baking sheets approximately 5 minutes before transferring to a wire rack to cool completely.  Cookies can be stored in an airtight container in the fridge approximately 1 week or frozen between parchment in an airtight container for up to 2 months.