Preheat the oven to 400 degrees

Cream together the butter, sugar, water and salt. Then slowly add in the dry ingredients until you have a smooth and almost whipped looking batter. Chill in the fridge for 30 to 45 minutes.

Line a baking tray with parchment paper and roll the dough into uniform sized balls.

*Check first to make sure your candies and sprinkles are okay to go in the oven and won't melt. Some are fine with heat and some kinds need to be added after baking and cooling for a little bit. Read your labels.

If your candies are okay with heat, press them into the balls of batter and bake for about 9 to 11 minutes and then let cool on the tray.

If they are best when added after baking, allow the cookies to cool for about 5 minutes before pressing the candies in. If you’re unsure about everything staying in place you could always leave them off, then when the cookies are cool, add a bit of frosting and press the sprinkles and eyes into that.

Store in an air tight container for up to 5 days or freeze for a couple months.