3/4C (5.99 oz) (170 gr)unsalted butter,at room temperature
1C (7 oz) (200 gr)white sugar
1/4C (1.76 oz) (50 gr)brown sugar
1egg, big
2tsp (0.33 fl oz) (10 ml)vanilla extract
2 1/4C (10.3 oz) (292 gr)all purpouse flour
3/4tsp (0.13oz) (3.7 gr)baking soda
1/2tsp (0.088 oz) (2.5 gr)salt
1/2C colorful sprinkles
Instructions
Place baking paper in two large baking sheets. In a medium bowl, sift the flour with the baking soda and salt.
In another bowl, add the butter with the two types of sugar and cream with an electric mixer or hand whisk for 3 minutes until light and fluffy.
Add in the egg with the vanilla extract and beat for 1 more until smooth. Add the flour mixture in two separate additions and integrate with a rubber spatula until a very smooth dough is obtained.
Add the colored sprinkles (leave some aside for baking) and integrate with the same spatula until they are incorporated throughout the dough. It is important not to over beat as the sprinkles could break.
Using your hands, portion the dough into 18 balls about the size of 2 tablespoons each and place them on the baking sheets, placing them at least 5 cm apart from each other as they will spread a lot during baking. Cover the sheets with plastic wrap or a kitchen towel and refrigerate the dough balls for at least 30 minutes.
In the meantime, preheat the oven to 356º F (180° C). Once the refrigeration time is over, sprinkle each dough ball with more sprinkles (the ones left aside) so that they are all over the surface of the cookies and noticeable.
Bake the cookies for 11 minutes until they are firm and lightly browned on the edges but not quite in the center. Remove them from the oven and let them cool down completely on a wire rack. The cookies can be stored in a well-sealed tupperware container for up to 1 week.