Add the flour, baking powder, and salt to a small bowl and whisk together. Add the dry ingredients to the wet ingredients and mix until just combined.

Turn out the dough onto a large sheet of plastic wrap and use your hands to form a log shape, about 1 1/2 -2 inches thick, and roll the log in the sprinkles (I find it easiest to pour them into a 9x13 baking dish with tall sides to prevent them from spilling all over) until the outside of the cookie dough is completely coated in sprinkles. You may need to use your hands to press the sprinkles gently into the dough a bit. Wrap the dough log tightly in the plastic wrap. Chill for at least 4 hours.

Once the dough has finished chilling, preheat the oven to 350 degrees fahrenheit. Line two baking sheets with parchment paper.

Remove the chilled dough from the fridge and use a very sharp knife to slice the log into ¼ inch thick rounds.

Lay the cookies out on the prepared baking sheets, leaving 2 inches between them. Bake for 10-12 minutes, until the tops are barely starting to turn golden brown.

Let the cookies cool completely before serving.