Ingredients:
- 1½ cupsall-purpose flour, spooned and leveled
- 1½ tspbaking powder
- ¼ tspsalt
- ½ cupunsalted butter, softened
- ¾ cupgranulated sugar
- 1large egg, room temperature
- 1 tsppure vanilla extract
- ½ cupsprinkles (not nonpareils)
- extra sprinkles, for the tops
Steps:
Whisk the , and in a medium bowl. Set aside.
Beat the and on medium-high for about 1 minute, until creamy. Add the and and beat on high for about 1 minute, scraping the bowl as needed.
Add the dry ingredients and mix on low until combined. Stir in the . The dough will be thick and sticky.
Roll 2 tablespoon (40 g) balls of dough. Dip the tops in if you like, and set them on a plate or lined sheet.
Cover and chill the dough balls for at least 2 hours, up to 4 days.
Heat the oven to 350°F and line baking sheets with parchment or silicone mats.
Set the cold dough balls 3 inches apart. Bake 12 to 13 minutes, until the edges are lightly browned. The centers will look very soft.
Cool 5 minutes on the sheet, then move to a rack to cool completely.