In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1/2 teaspoon of salt, and 1 teaspoon of baking powder until well combined.

In a separate bowl, beat 1/2 cup of room temperature butter and 3/4 cup of sugar together until fluffy and light in color, about 2–3 minutes. Add 1 egg and 1 teaspoon of vanilla extract, continuing to beat until well incorporated.

Gradually add the dry flour mixture to the creamed butter and sugar, mixing on low speed until a soft dough forms, about 1–2 minutes.

Wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll out the chilled dough to about 1/4 inch thickness and cut out shapes with mini Halloween cookie cutters.

Bake for 8–10 minutes until the edges are lightly golden and the centers remain soft. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Allow cookies to cool completely which should take around 10–15 minutes.

Melt the candy melts in separate bowls and dip the cooled cookies into the melted candy, adding sprinkles while the chocolate is still warm.