yields ~2 dozen cookies
The Bits and Bobs:
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 tbsp unsalted butter, room temp
1/2 cup sugar
1/2 cup powdered sugar
1/4 cup canola oil
2 tsp vanilla extract
1 cup sprinkles (any color)
In a large mixing bowl, cream together the butter and both sugars until light and fluffy. Add in the egg and vanilla and beat until just incorporated
Beat in the dry ingredients until combined. Wrap the bowl tightly with plastic wrap and allow to set up slightly in the fridge for 30 minutes.
Remove from fridge and preheat the oven to 350*F. Line a baking sheet with parchment paper or a silpat.
Spread the sprinkles on a large plate. Roll about a tablespoon of dough at a time into a ball, then press down into the sprinkles, flipping and pressing down both sides. The cookies should be about 1/8-1/4 inch thick discs. Line the baking sheets with the cookies leaving about 2 inches in between each.
Bake for 18-20 minutes, rotating the pan halfway through, or until the edges are a nice light golden brown. Allow to cool on the pan for a minute or two then transfer to a cooling rack. Be sure to remove the cookies from the baking pan before they cool completely to avoid the sprinkles on the bottom from sticking to the pan.