Yields: 24 Cookies - 167 cal each 2 and ⅛ cups (300 g) all-purpose flour ½ teaspoon baking soda ½ teaspoon fine salt 1 cup (2 sticks/227 g) unsalted butter, softened to room temperature ⅔ cup (130 g) granulated sugar ¾ cup (85 g) powdered sugar 1 large egg 1 teaspoon vanilla extract ½ cup sprinkles (or up to ⅔ cup) Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside. In a medium bowl, sift together flour, baking soda, and salt. Set aside. In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Beat in egg and vanilla extract just until combined. Add flour mixture and beat just until combined. Mix in sprinkles. Do not overmix. Shape dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop for that), and place on the cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don't want to overbake them). Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely. Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.