• Preheat the oven to 350°F (175°C)

Brown the Butter

• Melt the butter in a skillet over medium-high heat, stirring frequently.
  2 cups unsalted butter
• Cook until the milk solids at the bottom turn golden brown. Be careful not to burn.
• Transfer the browned butter to a mixing bowl and chill in the fridge until it reaches the texture of softened butter (about 20–30 minutes).

Cream Butter and Add Sugar

• Beat the cooled butter on medium-high speed for 1–2 minutes until light and fluffy.
• Add the brown sugar and beat for another 1–2 minutes until smooth.
  1/2 cup light brown sugar

Mix Dry Ingredients

• In a separate bowl, whisk together flour, cornstarch, and salt.
  2 1/4 cups all-purpose flour, 2 tbsp cornstarch, 1/4 tsp salt

Combine Wet and Dry Ingredients

• Add the dry ingredients to the butter mixture. Mix on low speed for 2 minutes until mostly combined.
• Add bourbon and vanilla, then mix on low until the dough is smooth. If needed, add 1–2 teaspoons of water to bring it together.
  1 tsp vanilla extract, 1/4 cup bourbon

Roll and Cut

• Roll out the dough on a floured surface to about 1/4-inch thickness. Cut into desired shapes.

Bake

• Place the cookies on a lightly greased or parchment-lined baking sheet.
• Bake at 350°F (175°C) for 12–13 minutes, or until the edges are lightly golden.
• When done baking let cookies cool on the baking sheet for 4 minutes, then transfer them to a wire rack to cool completely.