Christmas Sprinkle Cookies

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
2 3/4 cups (344 g) all purpose flour, spooned and leveled, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
In a large bowl cream the very softened butter and sugar together with an electric mixer on high speed for 1-2 minutes until very light and fluffy.
1 cup (200 g) granulated white sugar, 1 cup (227 g) unsalted butter, very softened
Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.
1 egg, at room temperature, 2 tsp vanilla
Add in the dry ingredients. Mix on low speed just until combined.
Add in the sprinkles and fold in with a spatula until combined.
1/2 cup 2 tbsp (119 g) Christmas sprinkles (I recommend jimmies)
Scoop the dough with a 2 tbsp cookie scoop, and roll them into balls. Then roll the dough balls in sugar.
1/4 cup (50 g) granulated white sugar, for rolling dough in
Place the cookie dough balls at least 2 inches apart on the baking sheets. Slightly flatten each ball and form into a circle as best as you can. (See photo in the blog post above.)
Bake 6-8 cookies at a time.
Bake the cookies for 9-10 minutes, then let them cool on the baking sheet for 5 minutes. Transfer the baked cookies to a cooling rack to finish cooling. Then enjoy!