First, preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

In a large mixing bowl, cream together the room temperature butter and sugar until light and fluffy using an electric mixer.

Add the eggs and vanilla extract and beat until combined.

In a separate bowl, whisk together the flour (regular or gluten free), baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Gently fold in the rainbow sprinkles, ensuring they are evenly distributed throughout the dough.

Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. If desired, press a few extra sprinkles onto the tops of the cookies for decoration.

Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden. The centers may appear soft, but they will firm up as they cool.

Allow the cookies to cool on the baking pan for a few minutes before transferring them to a wire rack to completely cool.

Finally, once cooled, store the Funfetti cookies in an airtight container at room temperature.