Step 1

Line sheet pan with parchment paper or silicone baking mat. Set aside.

Step 2

In medium bowl, whisk together flour, salt and baking powder. Set aside.

Step 3

In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat on medium speed the butter and sugar until light and fluffy, about four minutes. Add egg, egg yolk and vanilla and mix until combined, about 30 seconds.

Step 4

With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. Add 1/2 cup sprinkles and mix until incorporated.

Step 5

Scoop about two tablespoons of dough and roll them into balls. Place onto prepared sheet pan, about 3 inches apart. Use the palm of your hand to lightly press down each ball of dough so they form a disc about 3-inches in diameter and 1/2-inch thick. Cover with plastic wrap and chill for 30 minutes (the chilling makes the cookies chewy!)

Step 6

Preheat oven to 350° F. Remove cookies from the refrigerator, remove plastic wrap and place cookie sheet in the oven. Bake until edges just start turning golden, about 10-12 minutes.

Step 7

Let cookies cool on pan for 5 minutes before transferring to a wire rack to cool completely. Transfer cookies to the freezer for 20 to 30 minutes, or until hard.

Step 8

When ready to assemble, match the cookies up in pairs so they are more or less the same size.

Step 9

Scoop half a cup (one scoop) of ice cream and place on one cookie. Take another cookie and, using the palms of your hands, press the cookies closer to each other until the ice cream reaches the cookie edges.

Step 10

Roll the side of the ice cream sandwich in remaining 1/2 cup sprinkles and place on a plate. Repeat with remaining cookies.

Step 11

Freeze the ice cream sandwiches for 30 more minutes or until the sprinkles are set and the ice cream adheres to the cookies.