Preheat your oven to 160℃ (320℉) and line two baking trays with parchment paper.

In a mixing bowl, cream together the unsalted butter, icing sugar, and granulated sugar for about 4-5 minutes until pale and fluffy.

Add the vanilla extract to the butter and sugar mixture and mix just until incorporated.

Gradually sift in the cake flour and a pinch of salt, mixing on low speed until a soft dough forms.

Transfer the cookie dough into a piping bag fitted with a 1 cm star tip and pipe cookie shapes on the prepared trays.

Bake for 20-25 minutes, rotating the trays halfway through until the edges are barely golden.

Let the cookies cool on the trays for about 5 minutes, then transfer them to a wire rack to cool completely.