Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 2 cups (248g) all-purpose flour
  • 1 tbsp (8g) cornstarch
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (130g) red, white, and blue nonpareil sprinkles

Instructions:

  1. Beat the softened butter and brown sugar together on medium-high speed for 2–3 minutes until the mixture is pale and fluffy. Mix in the egg and vanilla extract until fully emulsified and smooth.
  2. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Turn the mixer to low and slowly add the dry mixture to the wet ingredients, mixing only until no streaks of flour remain.
  3. Scoop rounded tablespoons of dough and roll them into 1-inch balls. Roll each ball generously in the red, white, and blue sprinkles until fully coated. Place them 2 inches apart on a prepared baking sheet.
  4. Bake at 350°F (175°C) for 8–10 minutes. Remove the cookies when the edges are set but the centers still look slightly underbaked and soft.