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Thaw butter to room temperature.
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Cream butter and all dry ingredients.
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Use your hands and work dough kneading it together into a smooth consistency.
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Roll out dough on well-floured surface to about 1/4 inch thick.
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The more you work the dough the easier it will be to work with.
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Using floured cookie cutters, cut out your desired shapes.
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Use a floured spatula to pick them up and place on parchment paper lined cookie sheet.
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Using the parchment paper allows for easy clean up of sugar sprinkles.
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Add desired colored sugar sprinkles to each cookie and press lightly.
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Bake in oven at 325°F for approximately 15 minutes.
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They cook faster if they are more spaced out and ensure room for some expansion.