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In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the butter and powdered sugar until light and fluffy, about 2–3 minutes. Scrape down the bowl.
Add the egg and 1 TB vanilla extract, then mix until fully incorporated. Scrape down the bowl again.
Add the dry ingredients and mix just until a soft dough forms.
Using a 1.3 oz cookie scoop, slightly overfill the scoop so it forms a rounded dome. As you release the dough onto the parchment-lined baking sheet, continue pressing the scoop downward while squeezing the lever. This creates a thin perimeter around the bottom while leaving a tall, ruffled scoop on top, giving it that classic ice cream scoop look.
Sprinkle the tops with rainbow nonpareils.
Freeze the cookies on the baking sheet until completely firm.
Bake directly from frozen at 375°F for about 15 minutes, or until the bottoms are lightly golden and the tops are just set. If scoops are smaller than 1.3oz, check around 8-10min. If using convection oven, bake at 350°F.
Let the cookies cool completely before serving. For the full ice cream shop effect, place each cookie on top of a sugar cone as it looks just like a scoop of vanilla ice cream.