Beat butter and sugar in mixing bowl for 2-3 minutes, until fully combined and smooth. Beat in eggs, one at a time. Add flour, baking powder and salt, beat until combined. Fold in ¼ cup sprinkles.
Refrigerate cookie dough for one hour, covered with plastic wrap.
Pour remaining ½ cup sprinkles into a small bowl.
Use a 1-2 tablespoon cookie scoop to make dough balls. Dip the tops of each dough ball into sprinkles. Place dough on a parchment paper lined cookie sheet, sprinkle side up.
Bake in a 350°F oven for 12-14 minutes. Allow to cool completely.
Store in an airtight container for up to one week, or freeze for one month.
Notes
Store in an airtight container for up to one week, or freeze for one month. The sprinkles may bleed a little into the cookies as they thaw but they will still taste great!
The cookie dough can be prepped in advance and stored tightly wrapped in the fridge until ready to bake.
Use silpat or parchment paper to easily remove the baked cookies from the cookie sheet. I let them cool for a minute or two on the baking sheet, then transfer the cookies to a wire baking rack or counter top to finish cooling.
Change up the sprinkles for different holidays! Make a batch of colorful Christmas confetti cookies to add to your holiday plates.