Step 1

Preheat oven to 350F/180C. Line 2 baking sheets with parchment paper. Set aside.

Step 2

In a medium bowl, sift together flour, baking soda, and salt. Set aside.

Step 3

In a mixer bowl fitted with the paddle attachment, beat butter, granulated sugar, and powdered sugar on medium-low speed for 4 minutes. Beat in egg and vanilla extract just until combined. Add flour mixture and beat just until combined. Mix in sprinkles. Do not overmix.

Step 4

Shape dough into balls, the size of 1.5 tablespoons each (I use this ice cream scoop for that), and place on the cookie sheets, spacing them 2-inches apart. Bake for 11-12 minutes until cookies just begin to brown at the edges, but the center is still soft (you don't want to overbake them). Allow cookies to cool on baking sheet for 5-10 minutes, then gently transfer to a wire rack to cool completely.

Step 5

Store cookies at room temperature in an airtight container for up to 3 days. Cookies can also be frozen for up to 2 months.