Instructions

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
• In a large bowl, use an electric mixer (or a sturdy spoon) to beat the 1 cup (2 sticks) salted butter at room temperature and 1/2 cup powdered sugar together until pale and creamy, scraping down the sides of the bowl as needed.
• Add the 2 cups all-purpose flour to the butter mixture a little at a time, mixing on low until the dough comes together and no dry streaks of flour remain.
• Turn the dough onto a well-floured surface and gently knead once or twice to form a smooth disk. Roll the dough to about 1/4-inch (6 mm) thickness.
• Scatter colored sprinkles over the top of the rolled dough and press them lightly into the surface so they adhere.
• Use a round cutter to cut cookies; press straight down (do not twist) and transfer the cut cookies to the prepared baking sheets. Place them fairly close together—these cookies will not spread much.
• Re-roll the dough scraps, roll to 1/4-inch thick, press more sprinkles into the top, and cut the remaining cookies.
• Bake the cookies for 18 to 22 minutes, or until they are just lightly golden at the edges.
• Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.