Step 1

Line your cookie sheets with parchment paper and set them aside.

Step 2

In a large mixing bowl using a hand/stand mixer on medium high speed, beat butter and confectioners' sugar for 3-4 minutes. Don't skimp on this beating time for light textured cookies. Add salt, vanilla and coffee now (if adding) and give it a whirl too.

Step 3

Once the butter and sugar mixture gets light and fluffy, add in sifted flour, cocoa and cornstarch in the bowl and beat only till everything combines well.

Step 4

Scoop into equal sized cookie balls using a cookie scoop. Place cookie dough balls on the pre-lined baking trays or on a large plate (coated with little cocoa powder) to avoid the dough balls from sticking to the plate.

Step 5

Chill the dough balls quickly in the freezer for 5-10 minutes or till they are very firm to touch. Roll each ball between your palms to give it a round shape. Place on cookie tray, 2 inches apart. Repeat for all dough balls.

Step 6

Next press them slightly on the cookie tray and inscribe their tops with a cocoa powder dipped fork to create striped pattern. Then top with non-pareil sprinkles. Press them in slightly too to make sure that they stick.

Step 7

Let the cookie dough balls chill in the freezer once again till you preheat the oven. When ready to bake preheat oven at 325℉ (160℃) and bake cookies for 13-15 minutes. Or till their tops look set. Allow to cool on the baking tray.