Add your dry ingredients and beat on low, stop as soon as the flour is combined.
Pour in your sprinkles and fold by hand.
½ cup sprinkles
Scoop out the dough into 1 ½ tablespoon balls and roll in the extra granulated sugar. Chill for 20 minutes or up to overnight. If chilling overnight, keep the cookie dough balls in an airtight container or wrap in plastic wrap.
½ cup sugar
Bake 4-6 at a time (depending on the size of your baking sheet!) for 11 minutes. While you're baking those, keep the others in the fridge. The cookies will continue cooking when they’re taken out of the oven and the middle will set and crack.
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘Metric’ above the ingredients. Butter: I use European style butter which will make your cookies extra creamy and buttery. Sprinkles: I do not recommend using nonpareil sprinkles (those tiny circular balls) as they might bleed in the batter and won't show up. Storage: keep the baked cookies in an airtight container for up to 5 days at room temperature. Freeze unbaked cookie dough balls, when ready to bake just bake for an extra minute or two.