Preheat oven to 350 degrees (or 325 degrees convection bake). Spray a nonstick 48-count mini muffin pan (or two 24-count pans) with cooking spray and set aside. 

In a large mixing bowl or the bowl of a stand mixer with cookie paddle attachment, cream the softened butter and sugars together for about 3 to 4 minutes until the mixture is light and fluffy, scraping sides down as needed. Add eggs one at a time and mix well after each addition. Stir in the vanilla extract and mix.

Stir in the flour, baking powder, and salt. Add the sprinkles (if using) and mix until just combined. Be careful not to overmix the dough.

Divide the dough evenly between the 48-mini muffin tins. I like to use a heaping #60 mini cookie scoop for this. Roll each dough ball in granulated sugar before putting in tin, if desired (or see note for snickerdoodle bite variation).

Bake cookie bites in preheated oven for 13-14 minutes or until starting to crackle on the top and slightly firm around the edges. Pull them out before they are brown on the edges or they will be overbaked and dry. Cool to room temperature then carefully remove cookie bites by slipping a plastic knife around the sides of them to pop them out.