Sift together the flour, salt, baking soda and baking powder. Set aside.

Using a standing mixer with a paddle attachment or a hand held mixer with a large bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 4-5 minutes until fully combined and light and fluffy. Be sure to scrape down the sides of the bowl as necessary.

Add in the flour mixture and mix until just combined. Do not over mix the dough.

Gently fold in the sprinkles using a spatula.

Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. You don’t have to worry how far apart they are as we are chilling the cookie dough, not baking it. Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively you can simply chill the entire bowl of cookie dough before scooping. While the dough is chilling, preheat oven to 350 ℉.

Line another baking sheet with parchment paper or a silicone baking mat.

Place balls of cookie dough on the baking sheet at least two inches apart.

Bake one cookie sheet a time the preheated oven for 9 -12 minutes, or until the cookies are firm around the edges and the edges start to brown slightly.

Let the cookies cool before removing from the baking sheet. They will be soft at first, but firm up as they cool. Enjoy!