Directions

1. 1
   In a large bowl attached to a stand mixer, cream together the butter and sugar on medium-high for about 3 minutes
2. 2
   Turn the mixer to medium-low and add the egg and extracts. Mix for about a minute, until incorporated, scraping down the bowl as necessary
3. 3
   Add the flour and salt and just mix until the flour is almost incorporated, being sure not to over mix
4. 4
   With the mixer on low, add the sprinkles and mix until they are evenly throughout and there are no streaks of flour remaining
5. 5
   Place the dough on a piece of plastic wrap and shape into a log approximately 8 inches long. Fully wrap in plastic and roll on the counter a few times like a rolling pin in order to achieve a circular log
6. 6
   Let the dough chill in the refrigerator for approximately 3 hours
7. 7
   After the dough has chilled, preheat the oven to 350 degrees. Place parchment or a baking mat on a cookie sheet
8. 8
   Cut out 1/2 inch slices of dough from the log and place on the cookie sheet (I use a ruler and mark every 1/2 inch to make it easier)
9. 9
   Bake for 12 - 14 minutes. A 12-minute bake leaves me with crispy outsides and soft insides while a 14 minute bake gives me a crispy cookie throughout
10. 10
    Cool completely on a cooling rack before enjoying