1-First Step: Cream the butter and sugar In a large bowl, beat 1 cup softened unsalted butter and 1 cup granulated sugar with a hand mixer on medium speed for 2-3 minutes until light and fluffy. This incorporates air for tenderness. Scrape sides as needed. For vegan, use plant butter here.

2-Second Step: Add egg and vanilla Beat in 1 large egg and 2 teaspoons vanilla extract until fully combined, about 1 minute. The mixture should look smooth. If gluten-free, ensure egg is fresh for best bind. This step builds flavor base.

3-Third Step: Mix dry ingredients In a separate bowl, whisk 2 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add to wet mixture on low speed until just combined. Do not overmix to keep cookies soft. Dough will be sticky; chill 15 minutes if too soft for busy schedules.

4-Fourth Step: Scoop and bake the cookies Using a 1/4-cup ice cream scoop or large spoon, portion dough into 12 balls. Place 3 inches apart on sheets. Flatten slightly to 1/2-inch thick for that wide spread. Bake 10-12 minutes until edges are set but centers soft. Cool on sheet 5 minutes, then transfer to rack. They firm as they cool, mimicking costco cookies chew.

5-Fifth Step: Add sprinkles and set Immediately press rainbow sprinkles into wet frosting. Let set 30 minutes at room temp. For parties, chill briefly. Store as below. Pair with our no-churn vanilla ice cream for sundaes.