1 pound butter, room temperature
10½ ounces light brown sugar
2 eggs, room temperature
1 pound, 7 ounces all-purpose flour
2 tsp. Baking powder
1 tsp. salt
icing and sprinkles


Beat the butter and sugar in a mixer on medium/high speed until butter is smooth and white. Add eggs and beat until fully incorporated. Add flour, baking powder and salt on low speed until just incorporated. Form dough into two discs, then wrap and refrigerate them for one hour. Once dough has chilled, take one disc at a time, let it soften slightly, then roll into a sheet, approximately 1/4 inch thick. Cut into shapes and place on baking sheet lined with parchment paper. For best results, place cut dough back in the refrigerator for about 15-20 minutes. Bake cookies at 350ºF for 12-15 minutes, until golden brown. Once cooled, decorate with icing and sprinkles.