Ingredients
Equipment
Method
- Combine the flour, salt, cornstarch, and baking soda in a bowl. Whisk together and set aside.
- Cream the butter and sugar in the bowl of your stand mixer fitted with a paddle attachment. Mix on high until light and fluffy. Mix in the egg and vanilla. Scrape the bowl down and mix once more until well combined.
- Add the dry ingredients to the butter mixture and mix on low until almost combined. Scrape down the bowl, then add the sprinkles and mix on low until just combined.
- Use your spatula to fold in any extra flour. Portion out two tablespoon-sized pieces of dough (40g each), roll into balls, and top with more sprinkles.
- Place the dough balls about 2 inches apart on baking sheets lined with silicone mats or parchment paper. Chill the dough balls for at least one hour.
- Towards the end of your chill time, preheat your oven to 350F (175C). Bake for about 11 minutes, or until the edges are set and the cookies are puffed. They will continue baking after removal from the oven, so allow them to cool on the baking sheets for about 5 minutes.
Nutrition
Notes
Add sprinkles at the end of mixing the dough to prevent them from bleeding color. Chilling the dough is essential to prevent the cookies from spreading too much, ensuring they remain round and fluffy. Ensure your butter and egg are at room temperature for even mixing and baking. Cornstarch is key for soft cookies, so do not omit it. Use parchment paper or a silicone mat to prevent sticking. The centers will firm up as they cool; avoid overbaking to keep them soft. You can chill the dough overnight. Roll the dough into balls before chilling, as it will be less pliable after chilling.