In a medium bowl, whisk together your all-purpose flour, baking soda, and salt until well blended. Set the bowl aside.

Grab a large mixing bowl and cream the softened unsalted butter, granulated sugar, and powdered sugar together using a hand mixer on medium speed for about 3-5 minutes until light and fluffy.

Add in one large room-temperature egg and your pure vanilla extract. Beat just until combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just blended, then gently fold in your colorful sprinkles.

Form the dough into a disc shape or a log, then wrap it tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.

Preheat your oven to 375°F (190°C). Prepare your baking sheets by lining them with parchment paper.

Once chilled, scoop rounded tablespoons of dough and place them onto the prepared baking sheets, leaving about 2 inches between each portion.

Place the baking sheets into your preheated oven and bake for 9-12 minutes until edges are lightly golden and centers remain soft and chewy.

Once baked, remove the baking sheets from the oven and let the cookies cool for about 5 minutes before transferring them to a wire rack to cool completely.