Equipment Needed
- Medium mixing bowl
- Handheld electric mixer or sturdy whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Small cookie scoop or teaspoon
- Wire cooling rack
Step-by-Step Instructions
Let’s start with the heart of the cookie: creaming the butter and sugar. I always make sure my butter is truly softened—it should be cool to the touch but leave a deep indent when I press it with my finger. I beat the butter and sugar together in my bowl for a good two minutes. I’ve tried rushing this step, and my cookies turned out dense and greasy. You want the mixture to look pale and fluffy; this incorporates air and is the secret to a light, tender bite. Once it’s beautifully creamy, I beat in the egg yolk and vanilla extract until everything is smooth and well combined.
While that’s mixing, I whisk together my dry ingredients in a separate bowl. I combine the flour, baking powder, and salt. That tiny bit of baking powder is crucial—it gives these little bites a slight lift so they’re not hockey pucks. Now, here’s a tip I learned the hard way: add the flour mixture to the butter mixture all at once. I used to add it gradually, but it’s such a small amount that it’s easier to just dump it in and mix on low speed (or by hand with a spatula) until just combined. You should still see a few streaks of flour.
This is the best part: adding the sprinkles! But not all sprinkles are created equal. You must use “jimmies”—the longer, cylindrical sprinkles. I made the mistake of using tiny nonpareils (the little balls) once, and they bled their color horribly, turning my dough a murky gray-green. Jimmies hold their color and stay vibrant. I fold in the entire half-cup with my spatula, turning the dough into a festive, colorful marvel. The dough will be soft but should hold together when pinched. (See the next page below to continue…)