Why is summer so busy?

For some reason the first few weeks of summer break for the kids have been absolutely slamming busy, camps, VBS, birthday, Father's Day, so many things to do and bake for, etc. I am in charge of food again for volunteers for VBS and asked people to bring cookies. I'll always offer up some baked goods if I'm asking others to bring them - so these cookies were easy to prep ahead and freeze so I could bake them quick before I needed them. I did not have any white chocolate chips, but I did have some weird cream cheese chips that taste almost nothing like cream cheese but look and probably taste just like white chocolate chips - done and done! Sprinkles are always a hit with the kids so they worked out great. They even baked up looking like little scoops of ice cream - mostly because I didn't wait for them to thaw much before baking. Hey... they worked out - people ate and enjoyed - move on to the next crazy week!

Birthday Cookies
1 cup butter
1/4 cup granulated sugar
1 egg
4 tbsp canola oil
1 1/2 tsp cake batter flavoring
2 1/2 cups all purpose flour
1 cup powdered sugar
2 tbsp cornstarch
1 tsp baking powder
1/2 cup sprinkles
1/2 cup white chocolate chips

Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
Cream together the butter and granulated sugar until the butter is smooth.
Add the egg, canola oil and cake batter flavoring. Mixing until well combined.
Add the all purpose flour, powdered sugar, cornstarch and baking powder. Mix until a really soft dough forms.
Add in the sprinkles and white chocolate chips, mix until evenly distributed.
Portion out the cookie dough into equal sized portions- for small cookies, use a #40 scoop or 1 1/2 tbsp of dough. For larger cookies, use a #24 scoop or 3 tbsp of dough.
Bake at 350° F until the cookies spread and no longer look wet and glossy in the center. For the small cookies, about 7-9 minutes. For the larger cookies, 9-11 minutes. Allow the cookies to cool on the pan for 10 minutes before transferring to a cooling rack.
Store in an airtight container for up to 3 days. Enjoy!