In a large bowl, add all dry ingredients except sprinkles. Whisk until just combined. 

Fill two quart-size jars halfway with dry mix (using a canning funnel is helpful, if you have one); add ½ cup sprinkles to each jar in an even layer, then fill with remaining dry mix.  

Using a decorative ribbon, tie a star-shaped cookie cutter, along with the baking instructions below, around each lid.  

Empty dry mix into the bowl of a stand mixer; add butter. Beat on low until dry ingredients come together, then increase speed to medium; beat until mixture resembles wet sand. Add the egg and vanilla extract and beat on low until just combined.  

Divide dough in two, shaping each into a disk; wrap in plastic wrap and chill for at least three hours.  

When you’re ready to bake, preheat oven to 350°F; line two cookie sheets with parchment paper and set aside. 

On a lightly floured surface with a floured rolling pin, roll half the dough to 1/3-inch thickness. Cut cookies as close as possible to avoid reworking. Repeat with second half.  

Bake 10 to 12 minutes until edges are lightly golden. After baking, let cookies sit for a few minutes before transferring to a wire rack to cool. Enjoy now or store in an airtight container for up to one week.  

*Note: 

Use traditional long sprinkles or jimmies, avoiding nonpareils as they will cause excess color bleeding.  

Excess handling and rolling of dough will cause sprinkle color bleeding. 

If dough becomes too soft or warm, refrigerate for 10 minutes before baking.