Combine the sugar and butter in a large mixing bowl and beat using a hand mixer, for 1 minute.
Once it’s fully combined, add the egg, and vanilla, then beat again for another 30 seconds.
In a separate, medium, mixing bowl, combine the flour, salt, and baking powder. Whisk together.
Pour half of the flour mixture into the batter and use the hand mixer to beat it until fully combined.
Add the rest of the flour mixture and beat using the hand mixture until it gets nice and thick. At this point, switch to using a rubber spatula to finish folding in any remaining flour.
Place your sprinkles on a small plate or in a bowl.
Use a 1 1/2 -inch cookie scoop or a little over a tablespoon to scoop out the cookie dough. Roll into a ball and roll in the sprinkles until it’s completely covered.
Place the cookie balls on a baking sheet covered in parchment paper, leaving about an inch in between cookies for growing room.
Bake for 10-12 minutes or until the cookies look full grown. They should look like they’re almost finished when you pull them out.
Leave them on the baking sheet to rest outside the oven for 10 minutes before handling. Enjoy!
To Store: Baked cookies can be stored in an airtight container at room temperature for 5-6 days.
To Freeze: Place the cookies in a single layer in a freezer-safe resealable bag, then freeze for a few months. When you’re ready to eat your cookies, take them from the freezer and let them thaw at room temperature.
It’s important that you do not immediately pick up the cookies when they’re fresh out of the oven. They need time to finish cooking through and firming up. You’ll have a slightly mushy and crumbly cookie otherwise.
You can add sprinkles to the batter, if you like, but I found it unnecessary with how small the cookies are in connection with how many sprinkles are on the outside.
You do not have to chill this dough. It’s already thick enough that no firming is necessary.
These do not turn out to be large cookies. They’re smaller, 3-bite cookies the perfect size for parties and and little hands.
You do not want your butter melted, it must be room temp. In other words, soft but still holding its form.