1½ sticks of unsalted butter (12 tbsp.), at room temperature
¾ cup of granulated sugar
2 tsp. vanilla extract
Zest of ½ of a lemon
1 cup of sprinkles
1 egg white, light beaten
In the bowl of your mixer, combine butter and sugar for about 2 minutes, until light and fluffy.
Sir in vanilla, lemon zest, and egg into the butter mixture until smooth.
In a separate medium-sized bowl whisk together flour, baking powder, and salt.
Add dry ingredients to the butter, and mix until just combined.
Line a baking sheet with silicone baking mat or parchment paper.
Roll dough into 1" balls and place on baking sheet at least 2 inches away from each other.
With the back side of clean measuring cup, dust lightly with flour and press down each cookie ball in disk. Continue to flour the bottom of the measuring cup as needed to prevent the dough from sticking
Refrigerate the cookie disk for 30 minutes.
Preheat the oven to 375 degree F.
Place sprinkles in one bowl and egg white in another bowl.
With a pastry brush, brush each cookie with egg white and then dip into sprinkles, pressing lightly to get sprinkles to adhere. Place each cookie back on baking sheet.
Bake for about 10 minutes until each cookie is set.
Let cool and serve! Keep in a airtight container for 3 days or freeze for up to 3 months,
Recipe by 2 Sisters 2 Cities at http://www.2sisters2cities.com/2013/12/5-sprinkle-cookies/