Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.

In a mixing bowl, cream the softened butter and 1/2 cup powdered sugar until light and fluffy (about 2–3 minutes with a hand mixer).

Add the salt and vanilla extract, mixing until combined.

Add 1 cup of all-purpose flour and gently stir until just combined — stop as soon as you have a cohesive dough.

Fold in 1/3 cup of sprinkles with a spatula, keeping strokes gentle to avoid smearing the color.

Lightly knead the dough with your hands to form a smooth ball. Wrap tightly in plastic wrap and chill in the refrigerator for about 1 hour, or until firm.

Once chilled, roll the dough into 1-inch balls. Arrange them 2 inches apart on the prepared baking sheet.

Bake in the preheated oven for 15 minutes. The cookies should look set and may have a faint, pale golden bottom — they won’t brown much.

Let the cookies cool for 3–5 minutes on the sheet, then roll each warm cookie in the remaining powdered sugar.

Place rolled cookies on a rack to cool completely. Once fully cool, roll them again in powdered sugar for a snowy finish.