In a large bowl, whisk together flour, baking powder, baking soda, and salt. Add the sprinkles to the flour mixture and toss to coat.In a separate bowl, whisk together sugar with oil, water, apple cider vinegar, and vanilla extract until smooth and incorporated.Add wet ingredients to the flour mixture and stir until well combined. Cover bowl with plastic wrap and refrigerate the dough for one hour. (You can skip this step, but it keeps the cookies from spreading too much when baked.)Preheat the oven to 375 F. Line two rimmed cookie sheets (one half sheet if you have it) with parchment paper. Remove dough from the refrigerator and use an ice cream scoop or 2 tablespoon measuring spoon to portion dough into small mounds. Press down gently on the mounds with your palm to flatten slightly. Fill one sheet with 12 cookies and use remaining dough on second sheet. (Keep the second sheet refrigerated while the first batch bakes.)Bake for 8 to 10 minutes. The cookies should be puffed up and very lightly browned on the bottom (but not on the edges or tops). Remove from oven and allow to cool on the pan for 2 minutes before removing to a cooling rack. Repeat with remaining sheet.Cookies will deflate slightly while cooling. Store in an airtight container for up to 5 days.