½cup+ 2 tablespoons (10 tablespoons or 142 g) unsalted butter, room temperature
1cup(200 g) granulated sugar
1large egg, room temperature
1large egg yolk, room temperature
1tablespoonpure vanilla extract
½cup(80 g) sprinkles
Line sheet pan with parchment paper or silicone baking mat. Set aside.
In medium bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat on medium speed the butter and sugar until light and fluffy, about four minutes. Add egg, egg yolk and vanilla and mix until combined, about 30 seconds.
With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. Add sprinkles and mix until incorporated.
Scoop rounded tablespoons of dough and roll them into balls. Place onto prepared sheet pan, about 3 inches apart. Use the palm of your hand to lightly press down each ball of dough so they form a disc about 1 1/2-inches in diameter. Cover with plastic wrap and chill for 30 minutes.
Preheat oven to 350° F. Remove cookies from the refrigerator, remove plastic wrap and place cookie sheet in the oven. Bake until edges just start turning golden brown, about 10-12 minutes. Let cookies cool on pan for 5 minutes before transferring to a wire rack to cool completely.
Store sprinkle sugar cookies in an airtight container at room temperature for up to five days.Make ahead tips: Sprinkle sugar cookie dough can be stored in the refrigerator for two days or in the freezer for up to three months. If freezing the dough, let it defrost in the refrigerator for even thawing.