2 and 1/8 cup all-purpose unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (1 stick) unsalted butter, softened to room temperature
2/3 cup granulated cane sugar
3/4 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup sprinkles, or up to 2/3 cup
Preheat oven to 350F. Line 2 baking sheets with parchment paper and set aside.
In a medium bowl, sift together the flour, baking soda, and salt. Set aside
In a mixer bowl with a paddle attachment, beat butter, granulated cane sugar, and powdered sugar on medium-low speed for about 4-minutes.
Beat in egg and vanilla until combined.
Slowly add in flour mixture and sprinkles and beat until combined. By this point, the mixture will form a firm dough.
Shape dough into small, golf-sized balls, about the size of 1.5 tablespoons each, and place on the baking sheets, spacing them about 2-inches apart.
Bake for 11 minutes, until cookies begin to brown at the edges, but the center is still soft; you don't want to overbake them for they won't stay soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
To store the cookies, place in an airtight container and keep at room temperature for up to 3 days. Cookies can also be frozen for up to 2 months.