In the bowl of a stand mixer fitted with paddle attachment, cream butter on medium speed for 3 minutes, until soft and fluffy.

Add condensed milk and beat on medium until incorporated.

Add in self-rising flour and mix until just incorporated. Do not over mix. This dough is dry and soft, but not crumby,

Gather dough into a ball and cover with plastic wrap. Chill for 30 minutes.

After you chill dough for 30 minutes, roll it into balls ( I used 1 Tbsp to measure balls with the same size) and then roll balls into sprinkles. Chill for 1 hour, to prevent spreading.

Preheat oven to 325 F (160 C). Lime baking sheet with parchment paper (or Silpat). Place cookies onto baking sheet, leaving 1.5 inch between them.

Bake cookies for 8 minutes for soft baked and 10 minutes for cookies that are more well done. (Outside of the cookies should be starting to set, but they should be soft to touch). Keep an eye on these, because they can easily burn. Baking times may vary.

Transfer to a cooling rack to cool completely.