The Best Cream Butter Cookies in the World

In a bowl, combine the heavy cream (or crème fraîche), egg yolks, and sugar. Lightly mix the ingredients.

Add the cornstarch to the mixture and incorporate it with the other ingredients.

Add the baking powder to the mixture. Continue stirring well with the spatula until the ingredients are combined.

Begin adding the all-purpose flour gradually. Use your hands to incorporate the flour until the dough reaches the correct consistency.

The dough should be moist, soft, and not sticky, but also not too hard. As soon as it reaches this point, stop adding flour.

On a lightly floured surface, roll out the dough into a log or cylinder about one finger-width thick.

Use a cookie cutter to slice the dough into pieces, keeping a reasonable distance between them on the baking sheet, as the cookies will spread slightly.

Place the cookies on a greased baking sheet or one lined with parchment paper (if using a non-stick spray, you don't need to flour the pan).

Bake the cookies until the bottom is lightly golden. They should not brown on top.

Immediately after removing them from the oven, while they are still warm, roll the cookies in granulated sugar to finish.