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1/2 cup (113 g) butter, softened (I've used veg. oil as substitute)
1/2 cup (100 g) sugar (or more if using veg oil if using veg oil instead of butter)
One Egg (this makes incredients stick together - "the glue")
1 tsp vanilla extract
1 cup + 2 Tbsp (140 g) all-purpose flour
Heat oven: 350°F (175°C). Line a baking sheet with parchment.
Cream: Beat butter + sugar until fluffy + Egg (1–2 min).
Add vanilla: Mix in vanilla.
Add flour: Stir in flour just until a dough forms. (If it feels sticky, chill 20–30 minutes.)
Shape 12 cookies: Roll into 12 balls, place spaced out, and gently flatten.
Bake: 10–12 minutes, until edges are lightly golden.
Cool: 5 minutes on the tray, then move to a rack.
Put sprinkles on right after you shape/flatten the cookies, before baking—that’s when they stick best.
Two easy ways:
Press-on method: After flattening, sprinkle on top and gently press with your fingers so they adhere.
Dip method: Lightly press the top of each dough ball into a small bowl of sprinkles, then place on the tray and flatten a bit.
If you want sprinkles after baking, do it while cookies are still warm—but you’ll need a “glue” like a thin icing or a little melted butter, otherwise they’ll fall off.