Preheat your oven to 325°F (165°C).

Line a large cookie sheet with a silicone baking mat or parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.

In a large mixing bowl, combine the softened butter and sugar. Using a handheld or stand mixer, beat on high speed until the mixture becomes light and fluffy. This step takes about 2-3 minutes.

Pro tip: Stop and scrape down the sides of the bowl a couple of times to ensure everything is evenly mixed.

Gradually add the flour to the butter and sugar mixture. Start with your mixer on low speed to avoid a flour cloud in your kitchen, then increase to medium as the ingredients begin to combine.

At first, the dough may seem crumbly, but keep mixing. It will come together into a smooth, cohesive dough. Don’t forget to scrape down the sides of the bowl as needed.

Use a cookie scoop (about 1.5 tablespoons) to portion out the dough. Roll each portion between your palms to form smooth balls, then place them on the prepared baking sheet about 2 inches apart.

Gently press each ball down with your palm to flatten it into a thick disk about 1/2 inch thick.

If you’re using sprinkles or nonpareils, sprinkle them over the tops of the cookies. Lightly press them into the dough so they stick.

Bake the cookies for 15-16 minutes, or until the edges just start to turn golden brown. The centers may still look slightly soft—that’s okay! They’ll firm up as they cool.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set and keeps them from breaking.