Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed just until combined, 1 to 2 minutes. Beat in egg and egg yolks. Beat in extracts. Add sour cream, beating until combined.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Gently fold in ¼ cup (45 grams) sprinkles. Using a 1½-teaspoon spring-loaded scoop, scoop rounded teaspoonfuls (23 grams) of dough, and drop onto prepared pans. Freeze for 15 minutes.
Place remaining ½ cup (90 grams) sprinkles in a small bowl. Roll each portion of dough into a ball, and toss in sprinkles. Place 2 inches apart on prepared pans. Flatten slightly using the bottom of a glass.
Bake until bottoms are golden brown, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
Notes
*We used Betty Crocker Rainbow Sprinkles, because the colors don’t bleed.
Recipe by Bake from Scratch at https://bakefromscratch.com/rainbow-sprinkle-sugar-cookies/