Freezer Butter Cookies

Recipe View In a medium bowl, whisk together the flour, salt, baking soda, and cream of tartar. (5 minutes)

Recipe View In a large bowl, cream together the softened butter, shortening, and sugar using an electric mixer until light and fluffy. (5 minutes)

Recipe View Beat in the egg and vanilla extract until well combined. (2 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (3 minutes)

Recipe View Divide the dough in half. On a lightly floured surface, shape each portion into a 2-inch diameter log. (5 minutes)

Recipe View Spread the candy sprinkles evenly on a sheet of waxed paper or parchment paper. Roll each dough log over the sprinkles, pressing gently to help them adhere to the surface. (3 minutes)

Recipe View Wrap each log tightly in waxed paper or plastic wrap. Refrigerate for at least 3 hours, or preferably overnight, to allow the dough to firm up. (3+ hours)

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View Remove one dough log from the refrigerator. Unwrap and place on a cutting board. Slice the dough into 1/2-inch thick rounds. (2 minutes)

Recipe View Arrange the cookie slices on the prepared baking sheet, leaving about 1 inch between each cookie. (2 minutes)

Recipe View Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. (10-12 minutes)

Recipe View Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely. (1 minute)

Recipe View Repeat with the remaining dough, ensuring that any unused dough remains refrigerated until ready to slice and bake.