Halloween Sprinkle Cookies

Directions

1. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
2. Using an electric mixer, beat the softened butter until smooth. Add the granulated sugar and continue beating until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture, and blend until well combined.
4. With the mixer running on low, slowly add the flour mixture to the wet ingredients.
5. Mix just until the dough comes together and begins to pull away from the sides of the bowl.
6. Add 2 tablespoons of Halloween sprinkles and mix briefly until they are evenly distributed.
7. Turn the dough out onto a clean work surface. Divide it into two equal portions and form each into a ball. Avoid kneading too much to prevent the sprinkles from bleeding.
8. Place a large sheet of plastic wrap on your work surface. Set one dough ball on top and press it down slightly. Cover with another sheet of plastic wrap, then roll the dough out between the two sheets. This method eliminates the need for extra flour.
9. Roll the dough to about 1/3-inch thickness. Remove the top layer of plastic wrap and sprinkle the entire surface of the dough with more sprinkles. Gently roll over the sprinkles with your rolling pin to press them in.
10. Cut the dough into desired shapes. For example, use a large knife to cut into 1-inch by 4-inch strips.
11. Place similarly sized cookies at least 1/2 inch apart on a baking sheet lined with parchment paper or a silicone mat. Refrigerate the entire sheet of unbaked cookies for 15 minutes, or freeze for at least 5 minutes, to prevent spreading.
12. Bake in a preheated 350°F oven for 8 to 10 minutes.
13. Let the cookies cool on the baking sheet for 1 to 2 minutes, then transfer to a wire rack to cool completely.
14. Store the fully cooled cookies in an airtight container. When stored properly, they will remain fresh for at least a week.