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Preheat the oven to 325°F/160°C. Line a baking sheet with parchment paper or a silicone baking mat and set aside.
In a small bowl, whisk together 1¼ cups (150 g) all-purpose flour and 1 Tbsp. (7 g) cornstarch until well combined. Set aside.
Into a medium bowl, with an electric mixer, beat 5½ Tbsp. (80 g) unsalted butter, room temperature, ½ cup (57 g) powdered sugar, and ¼ tsp. kosher salt until light and fluffy, about 3 minutes. Add 1 egg yolk and 1 tsp. vanilla extract and mix for another minute. Add dry ingredients and mix until just combined.
Place the dough between two sheets of parchment paper and roll the dough out until it’s ¼" (6mm) thick. Transfer to the baking sheet and freeze the dough for 5 minutes.
Using a 1½"-diameter mooncake or cookie mold, cut and stamp out the cookies. Be sure to flour the molds well and shake off any excess flour before cutting so that the dough doesn’t stick. Return the cookies to the baking sheet and set in the freezer while you reroll the scraps to make more cookies. Freeze all the cookies for 10 minutes.
When ready to bake, arrange the cookies 1" apart.
Bake the cookies until the edges just begin to brown, 7 to 10 minutes.
Let the cookies cool completely on the baking sheet before enjoying. Do Ahead: Store in an airtight container at room temperature for up to two weeks.