115g(1/2 cup) unsalted butter, at room temperature
150g(3/4 cup) granulated sugar
1large egg
1teaspoonvanilla extract
190g(1 1/2 cup) all-purpose flour
1/4teaspoonsalt
1teaspoonbaking powder
1/2teaspoonbaking soda
1teaspooncream of tartar
3/4cupsprinkles, Jimmies are better than nonpareils as they tend to 'bleed' less
Instructions
In a large bowl using stand mixer with paddle attachment or a hand-held mixer, cream the softened butter on medium speed. Add the sugar and continuing cream on medium speed until fluffy. Add egg and vanilla.
In a medium size bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients.
Once combined, fold in 1/2 cup sprinkles.
Scoop two tablespoons of dough and roll into a ball. Repeat. Use the remaining 1/4 cup of sprinkles for pressing on top of rolled out cookie dough balls.
Chill the balls of dough on the cookie sheet for at least 2 hours in the refrigerator. This step will prevent the cookies from spreading too much in the oven.
Preheat oven to 350F. Line a large baking sheet with parchment paper and bake chilled cookie dough for 8 - 9 minutes. The cookies will appear under-done and very soft. Allow the cookies to cool on the cookie sheets for 5 minutes before moving them to a wire rack.