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Preheat the oven to 350°F and prepare two large baking trays with parchment paper.
Place the sprinkles in a small, shallow mixing bowl or rimmed plate.
In a stand mixer or large mixing bowl with an electric mixer, combine the butter and sugar and beat until light and fluffy.
Add in the egg and vanilla extract and mix until fully combined and smooth.
Measure in the flour, black cocoa powder, baking powder, baking soda, and salt, and mix on low until a dough forms.
With a small 1.5 tablespoon cookie scoop, scoop the dough and roll into balls.
Roll each ball in the sprinkles until coated, and then place onto the prepared baking tray approximately 2 inches apart from each other.
Bake the cookies in the oven for 10-12 minutes. Remove from the oven and immediately bang the pan on the counter if you want flat cookies. Allow the cookies to cool for 5 minutes before removing them to a wire rack to fully cool. Enjoy!
Store any leftover cookies in an airtight container for up to 5 days or frozen for up to 3 months