Ingredients:
- 2 1/4 cups All-Purpose Flour, spooned and levelled
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cream of Tartar (optional)
- 1 teaspoon Fine Sea Salt
- 1 cup (2 sticks) Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1/2 cup, packed Light Brown Sugar
- 2 Large Eggs, room temperature
- 2 teaspoons Vanilla Extract or Paste (high-quality)
- 1/2 cup Rainbow Sprinkles (Jimmies)
Instructions:
- Dry Ingredients: Whisk together the flour, baking soda, cream of tartar (if using), and salt in a medium bowl. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer, cream the softened butter, granulated sugar, and brown sugar on medium speed until the mixture is pale, light, and fluffy (about 3–4 minutes).
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Add the vanilla extract or paste and mix until just combined.
- Combine: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Stop mixing immediately once no dry streaks of flour remain.
- Fold in Sprinkles: Remove the bowl from the mixer. Gently fold in the sprinkles using a rubber spatula. Mix as little as possible to prevent the colours from bleeding prematurely.
- Chill (Crucial Step): Cover the dough tightly or wrap it in cling film and refrigerate for a minimum of 30 minutes, or up to 2 hours. Chilling prevents spreading and ensures a thick cookie.
- Preheat and Prep: Preheat the oven to 180°C (350°F). Line baking sheets with parchment paper or silicone mats.
- Scoop: Use a 2-tablespoon cookie scoop to form uniform balls of dough. Place them 2 inches apart on the prepared baking sheets.
- Bake: Bake cookies for 10–12 minutes. The edges should be set and lightly golden brown, but the centers should still look slightly soft and pale.
- Cool: Remove the sheets from the oven. Let the cookies cool on the sheet for 5 minutes, then transfer them carefully to a wire rack to cool completely.