Soft and buttery Arabic cookies, made from one dough, with a variety of coatings like chocolate, sprinkles, and pistachio, perfect for any occasion.

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the softened butter with the powdered sugar until light and fluffy.
Add in the vanilla extract and mix until well incorporated.
Sift the all-purpose flour, baking powder, and cornstarch together. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
Divide the dough into three portions. For one portion, add cocoa powder and mix until fully combined.
Roll the dough into small balls (about 1 inch in diameter) and place them on the baking sheet. For variety, you can shape some into simple round cookies, and others into small pinwheels or twist shapes.
Press lightly with a fork or your fingers to flatten each cookie, making sure to leave some room between them.
Bake for 12-15 minutes, or until the edges are slightly golden. The cookies should remain soft in the center.
Once cooled, dip the chocolate-flavored cookies in melted chocolate and garnish with sprinkles or chopped pistachios. You can also dip the regular butter cookies into chocolate or decorate with sprinkles.
Let the cookies set and cool before serving.

You can experiment with different toppings, such as shredded coconut or crushed nuts, for added texture and flavor.
These cookies are perfect for holidays or special occasions, and the chocolate coating can be substituted with any topping of your choice.
Store the cookies in an airtight container for up to 5 days.