📖 Instructions

1. Get Started: Begin by preheating your oven to 350°F (175°C). This ensures your oven is perfectly ready when your cookies are. I like to use an oven thermometer to make sure its right, dont want to burn the batch!
2. Prep Baking Sheets: Line two large baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze! Don't skip this, trust me on this one.
3. Cream Butter and Sugar: In a large mixing bowl, cream together 1 cup (2 sticks) of unsalted butter, softened, and 1 1/2 cups of granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. Hand mixing this....well, good luck, I hope your ready for a workout!
4. Add Egg and Vanilla: Beat in 1 large egg and 2 teaspoons of vanilla extract. Mix until well combined. The mixture should look smooth and creamy.
5. Combine Dry Ingredients: In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Make sure there are no clumps!
6. Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough should be soft and slightly sticky.
7. Stir in Sprinkles: Gently fold in 1 cup of colorful sprinkles. Distribute them evenly throughout the dough. This step is crucial for that "star-spangled" effect! Feel free to experement with diffrent types of sprinkles!
8. Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much during baking. If you're in a hurry, 15-20 minutes in the freezer will do the trick.
9. Roll Out and Cut Shapes: On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness. Use star-shaped cookie cutters to cut out cookies. Pro tip: dip the cookie cutter in flour before each cut to prevent sticking!
10. Place on Baking Sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch between each cookie.
11. Bake: Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them – they can burn quickly! My oven tends to run hot so I always check.
12. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking.
13. Decorate (Optional): If desired, decorate the cooled cookies with additional sprinkles, frosting, or icing. Get creative and have fun! Or just eat them, I won't judge...
14. Enjoy: Store the cookies in an airtight container at room temperature for up to 5 days. Perfect for parties or sneaky midnight snacks!