Preheat oven to 300°F (150°C).

In a large bowl, use an electric mixer on medium-high speed to cream softened butter and sifted confectioners’ sugar for 3–4 minutes until very light, fluffy, and pale in color.

Gradually add the all-purpose flour and cornstarch with the mixer on low speed. Beat just until combined — do not overmix. The dough will be soft and pliable.

Lightly dust your hands with cornstarch and roll dough into 1-inch balls. Place 1 inch apart on ungreased baking sheets.

Flatten each ball gently with a floured fork to create a crosshatch pattern.

Top each cookie with nonpareils or a halved candied cherry for decoration.

Bake one sheet at a time for 20–22 minutes, or until the bottoms are just lightly golden. Tops should remain pale.

Cool on the baking sheet for 5 minutes, then transfer carefully to wire racks to cool completely.