• 1 cup unsalted butter, melted and cooled until no longer warm to the touch (226g) • 1 ⅔ cup granulated sugar (333g) • 2 large eggs, room temperature preferred • 2 teaspoons vanilla extract • 3 cups all-purpose flour (375g) • 1 Tablespoon cornstarch • 1 teaspoon baking powder • ¾ teaspoon baking soda • 1 teaspoon table salt • ⅓ cup sprinkles (nonpareils, quins, jimmies, or a mix)

Combine melted, cooled butter with sugar and stir until combined.

Add eggs and vanilla extract,  stir well.

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt until thoroughly combined.

Gradually stir dry ingredients into wet until completely combined.

Stir in sprinkles until  well-distributed through the dough.

Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes and up to  5 days.

Preheat oven to 350F (175C) and  scoop dough by rounded 1 ½ Tablespoon-sized scoops and drop onto baking sheet spacing cookies at least 2” (5cm) apart.

Transfer baking sheet to 350F (175C) preheated oven and bake cookies for 10-12 minutes. Let them cool completely on the baking sheet before removing as they’re fragile when warm!