Ingredients:

  • 2 ¾ cups (330g) All-Purpose Flour, spooned and leveled
  • 1 teaspoon (4g) Baking Powder
  • ½ teaspoon (3g) Salt (Fine sea salt preferred)
  • 1 cup (227g) Unsalted Butter, softened to room temperature
  • 1 ¼ cups (250g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons (10ml) Vanilla Extract
  • ½ cup (60g) Rainbow Sprinkles (Nonpareils)
  • ½ cup (100g) Extra Granulated Sugar for coating (Optional)

Instructions:

  1. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
  2. In the stand mixer bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 3–4 minutes).
  3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. Scrape down the bowl sides.
  4. Gradually add the dry ingredient mixture to the wet mixture on low speed until just combined. Do not overmix.
  5. Gently fold in the ½ cup of rainbow sprinkles using a spatula until evenly distributed.
  6. Cover the bowl and refrigerate for a minimum of 1 hour (mandatory chilling time to prevent excessive spreading).
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Scoop the chilled dough into balls (about 1.5 tablespoons each). If using the extra sugar coating, roll each ball thoroughly in the extra sugar. Place balls 2 inches apart on the prepared baking sheets.
  9. Bake for 9–11 minutes. The edges should be just barely turning golden, but the centres should still look slightly soft and underbaked.
  10. Let the cookies cool on the baking sheet for 5 minutes (to allow them to set up) before transferring them to a wire rack to cool completely.