1-First, combine the flour, salt, cornstarch, and baking soda in a bowl and whisk them together; set aside for later. This step ensures the dry ingredients mix evenly, which is key for consistent texture.

2-Next, cream the butter and sugar with a mixer until it’s light and fluffy, giving your cookies that perfect softness.

3-Then, mix in the egg and vanilla extract, making sure to scrape down the bowl for even blending.

4-Add the dry ingredients to the butter mixture and mix on low until almost combined, being careful not to overdo it.

5-Gently fold in the sprinkles until just mixed, followed by any extra flour if needed with a spatula.

6-Portion out two tablespoon-sized pieces of dough (about 40g each), roll them into balls, and top with extra sprinkles for that extra pop of color.

7-Place the dough balls about 2 inches apart on baking sheets lined with parchment or silicone mats.

8-Chill them in the refrigerator for at least 1 hour to prevent spreading and help them hold their shape.

9-Once chilled, preheat your oven to 350 degrees Fahrenheit.

10-Bake the cookies for about 11 minutes or until the edges are set and they’re puffed up nicely.

11-Finally, let them cool on the baking sheets for about 5 minutes before moving them to a wire rack.