Preheat your oven to 350°F/175°C. Pour your flour into a baking sheet or tray and bake for 5 minutes. Let the flour cool completely.
½ cup all purpose flour
Pour the flour into a bowl and add the salt. Whisk and set aside.
¼ teaspoon salt
In a stand mixer fitted with the paddle attachment, or using a hand mixer, whip up the butter, sugar and confectioners' sugar for 2-3 minutes until it is light and fluffy. Add your milk and vanilla and mix again.
¼ cup unsalted butter, ¼ cup granulated sugar, 1-2 tablespoons milk, 2 tablespoons confectioners' sugar, 1 teaspoon vanilla extract
Pour in your flour mixture and use a rubber spatula to fold everything together.
Add in your sprinkles and fold again. Chill for at least 20 minutes and then serve.
¼ cup sprinkles
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. I have provided a conversion to US cups but please note that I haven’t tested the recipe with this method. Just click on ‘Metric’ above ingredients for the metric grams. I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.Milk: I recommend starting with just 1 tablespoon of milk. If your sugar cookie dough seems dry then you can add the other tablespoon of milk. Storage: keep in an airtight container in your fridge for up to 5 days. You may need ot let it come to room temperature before eating.