Make the Dough

1. Preheat Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper for easy cleanup.
2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and powdered sugar together until light and fluffy. This step is key to creating the perfect shortbread texture.
3. Add the Wet Ingredients: Stir in the vanilla extract and salt. Mix until well combined.
4. Add the Flour: Gradually mix in the flour, a little at a time, until the dough comes together. Be gentle here to keep the dough light and crumbly.
5. Mix in the Sprinkles: Gently fold in the colorful sprinkles, ensuring they are evenly distributed without overworking the dough.

Shape the Cookies

1. Form the Dough: Take small spoonfuls of the dough and roll them into balls, about 1 inch in diameter. Place them on the prepared baking sheet, spacing them about 2 inches apart.
2. Flatten the Dough: Use the back of a fork or your fingers to gently flatten each dough ball into a round shape, about 1/2 inch thick. This helps the cookies bake evenly.
3. Chill the Dough (Optional): If you have time, chill the dough balls in the fridge for 10-15 minutes. This helps the cookies hold their shape while baking, especially if you want crispier edges.

Bake the Cookies

1. Bake: Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the edges of the cookies are lightly golden. Keep an eye on them—they can go from golden to brown very quickly.
2. Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up without losing their delicate texture.