Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a stand mixer, cream together the European salted butter, granulated sugar, and salt until light and fluffy, about 3-5 minutes.

Add the egg yolks, vanilla extract, and whole milk; mix on low speed until well combined.

In a separate bowl, whisk together the all-purpose and cake flour. Gradually incorporate into the wet ingredients, mixing just until no dry flour remains.

Scoop the dough onto prepared baking sheets, spacing them about 2 inches apart. Cover with plastic wrap and chill for 20-30 minutes.

Pipe the chilled dough into desired shapes and sprinkle with coarse sugar.

Bake for 10-15 minutes until edges are lightly golden. Cool on sheets for 5 minutes before transferring to wire racks.