Step 1

Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes.

Step 2

Add vanilla and salt and beat until incorporated. Add flour and sprinkles and beat until mixture forms into a shaggy dough.

Step 3

Use your hands to shape the dough into a ball. The dough will be slightly dry, but it will soften up as you work with it. Then, divide the dough into 2, and place each dough ball into a sandwich-sized ziploc bag and seal. Use a rolling pin and roll the dough inside the sealed ziploc bag to spread it out. It will be roughly 1/2-inches thick when rolled. Refrigerate for 2 hours, up to overnight.

Step 4

Preheat oven to 350 F. Line a half sheet baking pan with a silicone baking mat or parchment paper.

Step 5

Take one of the flattened doughs at a time and cut off the ziploc bag. Chop the dough into small 1/2-inch squares, and place on the baking sheet about 1/2-inch apart. Transfer back to the refrigerator while you wait for the oven to preheat. Bake for 8-10 minutes until just starting to brown on the edges.

Step 6

Allow cookies to cool in the pan for 10 minutes before transferring to a wire cooling rack to cool completely.

Step 7

OPTIONAL: Once cooled, melt 1/2 cup of white chocolate and green food colouring to half, and red food colouring to the other half. Then, use a piping bag and fine round tip or a spoon to drizzle over the cookies.