1. Preheat the oven to 350° F (180° C). Line your baking sheet with parchment paper or a silicone baking mat. Set aside.

2. In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.

3. Scrape the sides of the bowl and add in the egg, corn syrup, vanilla and butter extract. Mix until combined.

4. Add the flour, baking soda and salt, mix until the dough forms.

5. Portion the dough out into your desired size. For small cookies, use 1 1/2 tsp of dough (#50 scoop) or for larger cookies use 3 tbsp of dough.

6. Roll into a ball and then roll and press sprinkles onto the outside of the cookie dough. Place on the prepared baking sheet. Repeat with the remaining dough.

7. Bake at 350° F (180° C) until the cookie will flatten, spread and the center of the cookie will no longer look wet and glossy when they are ready to come out of the oven. For small cookies, about 7-9 minutes, for larger cookies about 9-11 minutes.

8. Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.

9. Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.