1 Heat-treat the flour: spread the flour on a baking sheet and bake at 350°F (175°C) for 5 minutes, stirring once; OR microwave in a shallow bowl in 30–60 second bursts, stirring, until the flour reaches 165°F (74°C) or is hot to the touch. Let cool slightly. 🌾🔥

2 In a large bowl, cream the room-temperature butter with the granulated and brown sugars until light and fluffy (about 1–2 minutes) using a hand mixer or strong spoon. 🧈🍚

3 Stir in the vanilla and pinch of salt until combined. 🍦🧂

4 Add the cooled, heat-treated flour and the cornstarch to the butter mixture and mix until a crumbly dough forms. 🌽

5 Add 1 tablespoon of milk and mix; add more (up to 1 more tbsp) only if needed to reach a soft, scoopable cookie-dough consistency. 🥛

6 Fold in sprinkles and/or mini chocolate chips if using. 🎉🍫

7 Taste a small amount to check sweetness and texture; adjust with a bit more sugar or milk if desired. Serve immediately by the spoonful or chill 10–15 minutes to firm up. 🥄❄️

8 Store leftovers in an airtight container in the fridge for up to 5 days, or freeze portions for longer. 🧊