Preheat oven to 350°F.

Line baking sheet with parchment paper or a nonstick baking mat and set aside.

In a large bowl mix together the flour, powdered sugar, baking soda, baking powder, and salt. Set aside.

In another large bowl cream together the butter and granulated sugar until fluffy and most of the sugar granules have dissolved (about 2 minutes by hand).

Beat in the egg and vanilla extract.

Add the flour mixture and slowly mix until the dough has formed and no streaks of flour remain.

Fold in the sprinkles.

Place 2 tablespoons of granulated sugar in a small plate or bowl.

Shape dough into 2-tablespoon sized balls, lightly coat them in sugar, and then place them on the baking sheet spaced evenly apart (12 cookies per sheet).

Bake for 9 – 10 minutes until the edges are set. *Cookies will look raw but rapidly sink, firm up, and continue “baking” as they cool on the sheet.

Cool on sheet 5 minutes then transfer to a wire rack to cool completely.

Immediately store fully cooled cookies in an airtight container to prevent them from drying out.