Cream the Butter & Sugar – In a stand mixer with a paddle attachment, beat the butter and sugar until smooth, scraping down the bowl as needed.

Add Vanilla & Flour – Mix in the vanilla extract. Gradually add flour, mixing on low speed until just combined.

Incorporate Sprinkles – Stir in 3 tablespoons of sprinkles, ensuring even distribution throughout the dough.

Shape & Chill – Divide the dough into two equal balls, flatten into discs, wrap in plastic wrap, and refrigerate for at least 4 hours (or overnight for best results).

Prep & Preheat – Remove dough from the refrigerator an hour before rolling to soften slightly. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Roll & Sprinkle – Roll out the dough between two sheets of parchment paper to ¼ inch thick. Sprinkle the remaining tablespoon of sprinkles on top and gently press them in with a rolling pin.

Cut & Chill Again – Use cookie cutters to cut out shapes. Transfer to the prepared baking sheets and chill in the refrigerator for 15 minutes to help retain their shape. Repeat with remaining dough and scraps.

Bake to Perfection – Bake for 12 minutes, one sheet at a time on the middle oven rack, until the bottoms are light golden brown.

Cool & Enjoy – Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.