Combine flour, corn starch, Vietnamese cinnamon, nutmeg, and salt in a bowl. Mix and set aside.
In a separate bowl, combine butter and sugar. Cream sugar and butter together with a hand mixer or stand mixer until light and fluffy (see picture 2 for reference).
Add the eggs and vanilla extract and whisk until combined.
Lastly, add the dry ingredients from step 1 and mix until until a soft dough forms. If using a stand mixer, mix on low until a soft dough forms. If using a hand mixer, I would recommend using a spatula or your hands to finish the dough since you risk over mixing the dough.
Flatten the dough and place in a Ziploc bag or wrap with plastic wrap. Let it rest in the fridge for 20 minutes.
Preheat the oven to 375 degrees F. Add silicone mats to 2 baking sheets.
Place the dough on a floured surface. Roll out the dough until it is 3/4 inch thick. Use a cookie cutter that is 3 inches (7.5 cm) in diameter to cut out the cookies. Use the cookie stamp to press the star designs onto each cookie. You can make your cookies any size or any thickness you want, but make sure to adjust your bake time accordingly. Combine all the scrap dough and repeat the process to make more cookies.
Place cookies onto the baking sheets and bake for 10-12 minutes until the bottom edges are slightly golden. You may need to bake these cookies in 2 batches. Leave batch 2 in the fridge while batch 1 is baking.
Cool for 10 minutes on the baking sheet and then transfer onto a cooling rack to cool completely. Repeat process for the second batch of cookies.
While the cookies are cooling, make your glaze. Whisk together coconut milk, powdered sugar, and vanilla extract in a liquid measuring cup.
Pour glaze over the cooled cookies and serve.
To better preserve the cookie stamp design, cool cookies in the fridge for 10 minutes before baking.