In a large bowl using a stand mixer with paddle attachment, cream the softened butter for about 1 minute on medium-high speed.
Once smooth, add the granulated sugar and vanilla on medium speed until fluffy and light in color.
In a separate medium-size bowl, whisk together the flour, salt and baking powder.
With the mixer running on low, slowly add the dry ingredients to the wet ingredients using a cup measure or large spoon.
Once combined, fold in rainbow sprinkles.
Refrigerate for 1 hour before serving for best results.
Serve a scoop of chilled cookie dough on a sugar cone and enjoy.