Step 1

In a large bowl add flour, baking powder and sprinkles. Whisk together and set aside.

Step 2

In the bowl of an electric mixer add butter and beat until smooth.

Step 3

Add sugar and blend until fully combined and fluffy.

Step 4

Add egg and vanilla and blend.

Step 5

While mixing, slowly pour in the bowl of flour.

Step 6

Mix until dough forms and starts pulling away from the sides of the bowl.

Step 7

Scoop dough out onto a work surface and form into two large balls. Place balls of dough into a large ziplock bag and press the balls down into thick, flat disk (about an inch thick). Chill the dough in the fridge for at least 30 minutes.

Step 8

Roll out dough on a lightly floured work surface. I place a piece of parchment paper on top of the dough to avoid adding excess flour, and to prevent the dough from sticking to the rolling pin. Roll out the dough to about 1/3" thickness. Cut out cookies and bake similar sized cookies together on a baking sheet lined with parchment paper or a silpat type liner.

Step 9

Bake 8-10 minutes in a preheated 350*F oven.

Step 10

Cool on the baking sheet for 1-2 minutes, then move to a cooling rack.

Step 11

Once fully cool, store cookies in a sealed container until ready to decorate.

Step 12

Cookies remain fresh (when stored well) for at least a week.