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Get the oven preheating to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, stir together the softened butter and sugars until combined (I like use a rubber spatula to ‘smoosh’ the mixture against the side of the bowl to really cream things together).
Mix in the egg yolk and vanilla until well combined.
Stir in flour, baking soda, and salt. Then fold in the sprinkles.
I like to pop the dough in the fridge for 15-20 minutes while the oven finishes preheating.
Roll the dough into two balls and place on a baking sheet. I like to use a large ⅓ cup cookie scoop (the same size I use to fill a standard muffin pan). I like to press a few extra sprinkles in the tops for extra pretty cookies.
Bake for 10–12 minutes - until the edges are golden and set and the centers are just set. I like my cookies to have a gooey (not raw) center so they are extra tender, but you can adjust to your preferences.
Allow the Cookes to cool on the baking sheet for about 10 minutes so they will finish cooking on the sheet and set up the final amount. Enjoy!