Gently melt the butter just until liquified. Set aside to cool until just warm.

Whisk in the sugar and corn syrup until combined.

Whisk in the egg and vanilla.

In a small mixing bowl, whisk together the flour, salt, baking powder, baking soda and corn starch.

Fold the dry ingredients into the wet ingredients. When they’re about 90 percent combined, stop and add in the sprinkles. Continue mixing until the last streaks of flour disappear and the sprinkles are evenly distributed.

If the dough isn’t firm enough to scoop and form into balls, let it chill in the fridge for 15-30 minutes.

Measure out about 2.5 tablespoons for each cookie, or use a 1.5-ounce cookie scoop, to form about 18 dough balls. Chill the dough balls, uncovered, in the refrigerator for 2 hours.

When the cookies are almost done chilling, preheat the oven to 350°F and place the oven racks in the top and bottom thirds of the oven. Line two half-sheet trays with parchment paper and place 6 or 7 dough balls on each.

Bake the cookies for 5 minutes, then take each tray and bang it on the racks or the top of the stove to deflate them. Switch their positions in the oven and continue baking for 4 more minutes, banging them two more times, once after two minutes, and once when you take them out of the oven. The cookies should be crisp and just barely golden on the edges, and their centers should be underdone.

Allow the cookies to set up on their trays for a minute before transferring them to a wire rack to complete cooling.

Repeat with the remaining dough balls or store them, covered, in the fridge or freezer to bake later.