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Export 5 ingredients for grocery delivery
Step 1
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
Step 2
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 1 minute. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Step 3
Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in 1/2 cup of sprinkles. Dough will be thick and sticky. Scoop large sections of dough (about 2 Tablespoons of dough each) and roll into balls. For extra sprinkle goodness, lightly dip the tops of the cookie dough balls in more sprinkles. Place dough balls onto a large plate or lined baking sheet.
Step 4
Cover and chill the cookie dough balls in the refrigerator for at least 2 hours (and up to 4 days).
Step 5
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Step 6
Arrange chilled cookie dough balls 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft.
Step 7
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8
Cookies stay fresh covered at room temperature for up to 1 week.