Bring 1 cup of unsalted butter to room temperature for at least one hour. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream the softened butter, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract using an electric mixer for 5-8 minutes until light and fluffy.

Gradually add 1½ cups of cake flour, sifting it in ⅓ cup at a time. Gently fold the flour into the creamed mixture without overworking the dough.

Roll the dough into a log shape, wrap in plastic wrap, and cut a small hole in one end. Place in a piping bag fitted with a star tip.

Pipe the dough onto the baking sheet in desired shapes, leaving space between them, and refrigerate for about 30 minutes.

Bake in the preheated oven for 15 minutes or until the edges are golden brown.

Allow cookies to cool on the baking sheet for 10 minutes before transferring to an airtight container.