- 2 sticks plus 5 tablespoons (300 g) butter, softened to room temperature
- 1 cup sugar
- 1 egg
- the seeds from 1 vanilla bean
- 1 teaspoon freshly-grated lemon zest
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- colorful sprinkles of choice
Preheat oven to 350°F (180°C) and line two baking sheets with parchment paper. Set aside.
Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Beat in egg, vanilla seeds, and lemon zest. Reduce speed to low. Add flour mixture, and beat until combined.
Fill a shallow bowl with sprinkles. Form cookies into balls with your hands. Roll each ball in sprinkles to cover then transfer to prepared baking sheet, spacing apart. Gently flatten each cookie (just slightly) with the bottom of a drinking glass. Bake until cookies are golden at the edges, about 12-15 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling.