No rolling pin or cookie cutters required! The recipe calls for sallys baking addiction soda and cream of tartar. Give my article about baking soda vs baking powder a read.
As you learn, recipes calling for baking soda must also contain an acid such as sour cream, brown sugar, or buttermilk. Cream of tartar is our acid. I use it because it’s mostly flavorless. When testing cookie recipes, one problem I always face is finding the right amount of leavener. Using too much baking powder leaves a bitter aftertaste. Which was my problem a few years ago. Good rule of thumb I learned: use around 1 teaspoon of baking powder per 1 cup of flour.
Dry ingredients in one bowl, wet ingredients in another. Chilling the cookie dough is imperative. The cookie dough can get a little hard after 2 hours in the refrigerator, so I recommend rolling the dough into balls before chilling. The usual suspects: flour, baking powder, salt, vanilla, butter, egg, sugar, sprinkles. You can easily double the recipe if you need a larger batch for a big family or cookie exchanges. There’s room for a mountain of sprinkles in this cookie dough.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Add the dry ingredients to the wet ingredients and mix on low until combined.
Dough will be thick and sticky. For extra sprinkle goodness, lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet. Line baking sheets with parchment paper or silicone baking mats. Arrange chilled cookie dough balls 3 inches apart on the baking sheets.