Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup butter, softened (for frosting)
3 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract (for frosting)
Food coloring (optional)
Sprinkles for decorating
Instructions
Preheat oven to 375°F. In a small bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream together softened butter and sugar until light and fluffy, about 2 to 3 minutes.
Beat in egg and vanilla extract until well combined.
Gradually mix in the flour mixture until just combined. Do not overmix.
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Bake for 8 to 10 minutes, until edges are just set but centers still look slightly underdone. The cookies will continue to cook as they cool.
Cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Beat the softened butter until creamy for the frosting. Until it’s smooth, beat in the milk and powdered sugar. If you want, you can use food coloring and vanilla.
Chill the cookies and then add sprinkles right away, before the icing hardens.
Helpful Advice
Underbake for softness: Slightly underbaking the cookies is the secret to making them dangerously soft. As they continue to cook while cooling, they should appear almost set when removed from the oven.
Ingredients at room temperature: Using softened butter and room temperature eggs will help your dough cream properly and result in a better texture.
Timing for frosting: After the cookies have completely cooled to room temperature, apply frosting and immediately add sprinkles while the frosting is still moist for optimal adhesion.
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