Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a medium size mixing bowl, beat together butter and sugar until creamy. Add vanilla and egg and beat until smooth.

Slowly add the flour and mix until blended. Do not overmix.

Refrigerate dough for at least 20 minutes.

With a small cookie scoop, scoop one inch balls on lined cookie sheet leaving one inch of space in between. Dip the tops in colored sprinkles.

Bake for 12 to 15 minutes or until bottoms start to brown and cookies are set. Cool for 5 minutes before setting on cooling rack. Cool for 10 more minutes.

Store in an airtight container.