Preheat the oven to 350ºF. Line large baking sheets with parchment.
In a medium bowl, whisk together the flour, sprinkles, salt, and baking soda. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, 150 grams (¾ cup) of granulated sugar and the brown sugar until it is light and fluffy (takes at least 3 minutes). Scrape down the sides of the bowl and mix again.
Add the egg and vanilla, and beat them in until the mixture is smooth and light.
Add the flour mixture slowly, on low speed and mix until the dough is combined.
Put the remaining 50 grams of sugar in a shallow bowl.
Scoop the dough using a cookie scoop (approximately 35 grams of dough per scoop), then roll into balls and coat them in sugar. Alternatively, you can dip the top of the balls of cookie dough in sprinkles first before rolling in sugar. Place each sugar-coated scoop of dough on a cookie sheet, spacing them out every 1.5 inches. You should be able to fit 8 per sheet pan.
For chewy cookies, bake them for 13–14 minutes (more or less), until they have spread out a little and puffed in the middle, are beginning to brown on the edges, and are just beginning to set in the middle. Bake less for soft cookies. Let cool for 5 minutes to firm up before transferring to a rack to cool completely.
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