Preparation Steps

• Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
• Cream butter and sugar with a stand mixer fitted with the paddle attachment until fluffy. Mix in the egg, egg yolk, and vanilla until smooth. Add baking soda, cream of tartar, and salt, mixing well. Slowly add flour until just combined, then stir in the sprinkles.
• Scoop balls of cookie dough 2 tablespoons each and place 2 inches apart on prepared cookie sheets. Bake for 9 to 11 minutes or until the bottoms start to turn golden brown. Cool at least 5 minutes on the cookie sheet before transferring.
• Store cookies in an airtight container for up to 3 days or freeze for up to 1 month.