Preheat oven to 350°F. Line baking sheets with parchment paper.

In a large bowl using a hand-held mixer, beat butter, cream cheese and granulated sugar until blended.

Add in egg and vanilla.

Add in flour, baking powder, and ½ cup confectioners' sugar. With the mixer on low, gradually beat into the creamed mixture.

Gently fold in the sprinkles until just incorporated.

Using a 2-tablespoon cookie scoop, scoop dough. Then, roll each in the remaining ½ cup of confectioners’ sugar. Place approximately 6 dough balls on each of the lined baking sheets. Using the bottom of a glass or your hand, slightly flatten each dough ball.

Bake for 8-11 minutes, or until the tops of the cookies no longer appear wet.

Let the cookies rest for about 5 minutes before transferring onto a wire rack to cool completely.