Sprinkle-Covered Sugar Cookies

I made these cute little cookies for my son to take to school on his birthday.  They're actually mini cookies- made with my smallest cookie scoop.  (I have three sizes- large, medium, and small.  I use the medium one the most for cookies, but the small one makes tiny, half-sized cookies).  I cut one of my favorite drop sugar cookie recipes in half, and with the mini scoop, this made almost 30 mini cookies.  I roll these in tiny Nonpareils prior to baking- kinda like rolling snickerdoodles in cinnamon sugar.  These were a HIT in my son's class!

Sprinkle-Covered Sugar Cookies
adapted from Allrecipes

1-1/3 cups and 1 tablespoon all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup salted butter, softened
3/4 cup white sugar
1 egg yolk
1/2 teaspoon vanilla extract
colored nonpareils or sprinkles

1.Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2.In a large bowl, cream together the butter and sugar until smooth. Beat in egg yolk and vanilla. Gradually blend in the dry ingredients. (If dough is too dry to come together, add a few drops of milk).  Form small balls of cookie dough with a small (2-teaspoon) cookie scoop, and roll balls in nonpareils or sprinkles.  Place on ungreased baking sheets.

3.Bake 6 to 9 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

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