Ingredients:

  • 226g unsalted butter, slightly cool (65°F)
  • 150g granulated cane sugar
  • 50g large egg, room temperature
  • 10ml pure vanilla extract
  • 315g all-purpose flour
  • 15g cornstarch
  • 5g baking soda
  • 2g cream of tartar
  • 3g fine sea salt
  • 60g festive red and green sprinkles

Instructions:

  1. Prep the oven. Preheat to 350°F (175°C) and line your sheets with parchment. Note: A hot oven is crucial for that 8 minute flash bake.
  2. Cream the fats. Beat 226g butter and 150g sugar until pale, fluffy, and significantly increased in volume (about 3 minutes).
  3. Emulsify the liquids. Add the 50g egg and 10ml vanilla extract. Note: If the mixture looks curdled, your egg was too cold; just keep beating.
  4. Sift dry ingredients. In a separate bowl, whisk 315g flour, 15g cornstarch, 5g baking soda, 2g cream of tartar, and 3g salt.
  5. Combine carefully. Turn the mixer to low and add the dry ingredients until just a few streaks of flour remain.
  6. Add the color. Fold in the 60g festive sprinkles using a spatula. Stop as soon as they are distributed to prevent color bleeding.
  7. Scoop the dough. Form 24 balls (about 30g each) and place them 2 inches apart on the prepared sheets.
  8. The Flash Bake. Bake for exactly 8 minutes until the tops look set but are still quite pale.
  9. The Carryover. Leave the cookies on the hot pan for 5 minutes. They will finish setting through carryover heat.
  10. Cool completely. Transfer to a wire rack to finish cooling so the bottoms don't get soggy from steam.