Whisk together the flour, baking powder, baking soda, cream of tartar, and salt in a medium bowl. Set off to the side for later.

Cream together the sugar and butter in the bowl of an electric stand mixer fitted with the paddle attachment for about three to four minutes until light and fluffy. If using a vanilla bean, cut the vanilla bean down the middle length wise. Split the bean open and use the back of your knife to scrape out the insides. Scrape down the sides, add the vanilla bean or vanilla bean paste, and then mix until combined. Scrape down the sides again. Add in the egg and vanilla extract and mix until combined.

Add the dry ingredients a little bit at a time and then mix on low until incorporated. Just before all the flour is fully incorporated, add in ¼ of the sprinkles and finish mixing until no more flour remains.

Add the remaining sprinkles to a small bowl. Scoop out two tablespoons of dough at a time, roll into a ball in your hand, and then roll the dough in the bowl of sprinkles. Place coated cookie dough ball on a large baking sheet lined with parchment paper. Gently press down a little bit to flatten the top of the ball. Continue that process until all the dough is used.

Refrigerate dough for at least two hours.

Preheat oven to 350 degrees F.

Place six cookies on a parchment lined baking sheet about two inches apart and bake for 8-10 minutes until just barely golden. Let the cookies cool on the sheets for five minutes and then transfer to a wire rack to completely cool.

Store in an airtight container for up to four days.