Bakery Fresh Italian Sprinkle Cookies

Combine butter, egg, both sugars, lemon zest, vanilla extract and olive oil in the bowl of a stand mixer.  Using the paddle attachment, cream until fully combined.

In a separate bowl, whisk the flour, baking soda and salt.  

Gradually add the flour mixture to the other ingredients in the stand mixer.  Mixing until just combine.

Wrap the (very soft) dough onto a large piece of plastic wrap and allow to chill in the fridge for one hour.

Heat the oven to 350 degrees and line a baking sheet with parchment paper.

Using a tablespoon, form small balls of the dough and then press to create a circular shape with thick sides.

Roll the cookie sides into the sprinkles to create a border.

Place the cookies on the baking sheet, about one inch apart.

Bake for 10 minutes, until the bottoms are golden brown.

Cool on a wire rack.