Ready Time

1 hrs 15 mins

Yields

5 servings

Ingredients

Instructions

Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, about 2-3 minutes.

Beat in the egg and vanilla extract until well combined.

Gradually mix in the dry ingredients until a dough forms.

If desired, divide the dough into portions and mix in different colors of sprinkles or colored sugar.

Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Allow the cookies to cool before decorating with additional sprinkles or colored sugar if desired.

Use high-quality flour for the best results – cake flour is too light and bread flour is too dense.

Soften your butter ahead of time, it’s essential for a smooth dough.

Don’t overmix the dough, it’ll lead to tough cookies.

If you’re using sprinkles or colored sugar, be gentle when mixing them in, you don’t want to crush them.

Chilling the dough will help with a better shape retention, but it’s not necessary.

Keep an eye on the cookies while they’re baking, they can go from perfect to burnt quickly.

If you want a crisper cookie, bake for 12 minutes, if you prefer a chewier one, bake for 10.

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