1-Preheat oven: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2-Mix dry ingredients: Whisk together flour, baking powder, baking soda, and salt in one bowl.

3-Cream wet ingredients: In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (1-2 mins). Beat in cold egg and vanilla extract.

4-Combine mixtures: Gradually mix in the dry ingredients on low speed until just combined.

5-Add candies: Gently stir in the pastel candy pieces and white chocolate chips.

6-Prepare sprinkles: Place sprinkles in a shallow bowl.

7-Portion and coat dough: Scoop dough into 1½ to 2½ tablespoon portions. Gently press only the top of each dough ball into the sprinkles to maintain shape.

8-Arrange dough: Place dough balls on baking sheets, spaced apart, mounded higher rather than wider. For thicker cookies, chill dough balls for 20 minutes.

9-Bake: Bake for 8-11 minutes until edges are set but centers look slightly underdone.

10-Shape edges: Immediately after baking, while cookies are still hot on the sheet, shape the edges into a perfect circle using the rim of a glass, bowl, or cookie cutter pressed upside down over the cookie or gently push edges inward with the back of a spoon.

11-Cool and decorate: Cool cookies completely on wire racks. Optional: Press extra candy pieces or white chocolate chunks onto the tops while warm.