- 2 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup multicolor or Christmas colored sprinkles
- ¾ cup finely chopped pecans
- Pinch salt
- Pinch of ground nutmeg
Preheat oven to 375°. Combine the flour, baking powder, and salt in a medium mixing bowl. Combine the butter and sugar in a large mixing bowl with an electric mixer until fluffy, 2 to 3 minutes. Add the eggs and vanilla and beat until smooth. Stir in the flour until just combined.
Place the sprinkles in a small bowl. Scoop a heaping tablespoon of dough and form a ball. Roll the top half of each ball in the sprinkles. Place the balls, sprinkle side up, on an ungreased cookie sheet, leaving about 3 inches between each cookie.
Bake the cookies until they are pale golden around the edges but still soft on top, about 10 minutes. Let them stand on the baking sheet for 5 minutes and then remove them with a metal spatula to a wire rack to cool.
Cookies may be frozen and stored in the freezer for up to one month. Frozen cookies may be placed in the oven directly from the freezer and baked as directed.