Mexican Sprinkle Cookies (Grageas)

In the bowl of a stand mixer, cream together the room temperature butter and granulated sugar until light and fluffy.

Add the vanilla extract and room temperature eggs to the butter mixture and mix until well combined.

In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing on low speed until just combined to form a dough.

Using a cookie scoop, portion the dough and roll each portion into a smooth ball with your hands.

Roll each dough ball in a bowl of rainbow nonpareil sprinkles until it is completely coated.

Place the sprinkle-coated dough balls onto a parchment-lined baking sheet, leaving some space between them.

Bake in a preheated oven at 350°F (175°C) for 20 to 23 minutes.

Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.