Preheat oven to 350°F. Prepare two large baking sheets by lining each tray with a sheet of parchment paper.
In a large bowl, use a hand mixer on low speed to cream together the butter and sugars until smooth. Beat 2-3 minutes until the mixture is lighter in color and fluffy. Add in the egg, vanilla extract, and cake batter extract and beat until just combined.
Add the flour, baking powder, and salt to the dough and beat everything together on low. Don't overmix here. Use a spatula to fold in any last streaks of flour.
Pour in sprinkles and gently fold in with a spatula. Careful not to overmix as even "non-bleeding" sprinkles can start to transfer dye to the dough if overworked.
Chill dough in the fridge for 30 minutes. I find this brief rest to be quite helpful for getting the right texture in the final cookies. I have skipped it, but the cookies do spread more.
Divide dough into 19-20 cookies using a 3 tablespoon cookie scoop. Place the balls of cookie dough 2-3” apart on a baking sheet. Optional: for slightly flatter cookies, gently press down the rounded tops with your fingers before baking.
Bake cookies one tray at a time for about 10-12 minutes until starting to turn golden brown on the edges. The centers will still be soft. Don't overbake.