Ingredients:

  • 1/2 cup (115g) butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 tbsp (15ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (15ml) whole milk
  • 1/2 cup (60g) rainbow sprinkles

Instructions:

  1. In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
  2. Add the room-temperature egg and vanilla extract, beating until fully incorporated and smooth.
  3. Stir in the milk to ensure a velvety consistency.
  4. Whisk the flour, baking powder, and salt in a separate bowl or add them directly to the wet ingredients; mix on low speed or fold by hand until just combined.
  5. Gently fold in the rainbow sprinkles using a spatula so they are evenly distributed.
  6. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  7. Scoop rounded tablespoons of dough and place them 2 inches apart on the tray.
  8. Bake for 10–12 minutes; remove when the edges are just barely set but the centers still look slightly underbaked.
  9. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.