Ingredients:

  • 225g unsalted butter, softened
  • 200g granulated sugar
  • 1 large egg, room temperature
  • 10ml vanilla bean paste
  • 375g all-purpose flour
  • 15g cornstarch
  • 5g baking powder
  • 3g fine sea salt
  • 50g holiday sprinkles
  • 30g coarse sparkling sugar

Instructions:

  1. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. <small>Note: This ensures a steady heat for the first batch.</small>
  2. Cream the butter and sugar. Beat the 225g softened butter and 200g sugar for 3 full minutes <strong>until the mixture looks pale and fluffy</strong>.
  3. Incorporate the egg and vanilla. Add the egg and 10ml vanilla bean paste, beating <strong>until the mixture is silky and fully combined</strong>.
  4. Whisk the dry ingredients. In a separate bowl, stir together 375g flour, 15g cornstarch, 5g baking powder, and 3g salt.
  5. Merge the mixtures. Gradually add the dry ingredients to the wet, mixing on low speed <strong>until no streaks of white flour remain</strong>.
  6. Add the festive touch. Gently fold in the 50g holiday sprinkles by hand <strong>until they are evenly distributed through the dough</strong>.
  7. Shape the dough balls. Use a scoop to form 1.5 tablespoon balls. Roll them briefly in your palms <strong>until they are smooth and round</strong>.
  8. Coat for the shatter. Roll the tops of the dough balls in the 30g coarse sparkling sugar, pressing gently so it sticks.
  9. Space and bake. Place the balls 2 inches apart on the sheets. Bake for <strong>10</strong> minutes <strong>until the edges are set and the bottoms are a very light golden brown</strong>.
  10. Cool and set. Leave the cookies on the hot pan for <strong>5</strong> minutes, then transfer to a wire rack <strong>until they are completely cool and the centers are firm</strong>.