Description
A soft, butter-forward sugar cookie rolled by hand and scattered with mirror-bright sprinkles in pink, mustard, and olive — like a disco ball caught mid-spin. The dough chills overnight so the edges bake up just barely golden while the center stays pillowy and dense enough to hold its shape. Vanilla-forward and not too sweet, with a little crunch in every bite from the sprinkles themselves. Made in a kitchen that handles wheat, dairy, eggs, and nuts.
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