Preheat oven to 350°F. Line a medium baking sheet with parchment paper.
To a stand mixer fitted with a paddle attachment add the butter and both sugars then cream on medium until lightly and fluffy, about 2 minutes. Scrape down the sides as needed. With the mixer on low, add in the eggs, one at a time, scraping down the sides in between additions. Add in the vanilla.
In a small bowl combine the flour, salt, baking powder and soda. With the mixer on low, slowly add and mix until you no longer see any dry bits, about 1 minute. Stir the sprinkles in by hand.
Using a medium, 1 1/2 tbsp., sized ice cream scoop, scoop out the dough scraping it against the bowl so the bottom is flat and drop the cookies onto the prepared baking sheet. Do not press down.
Bake for 9-10 minutes until golden brown around the edges and puffed. The bottom will get darker than the tops. Remove and let cool for 5 minutes then transfer to cool fully on a cooling rack. Continue with remaining dough.