Preheat your oven to 375°F (190°C) and line two baking trays with parchment paper.

In a mixing bowl, beat the butter, salt, and sugar together using an electric hand mixer on medium speed for 2-3 minutes until light and fluffy.

Add the egg yolk and mix until well incorporated, followed by the vanilla extract.

Slowly add the flour and mix on low speed until the dough starts to come together.

If the dough appears dry, add the cream one tablespoon at a time until it forms a soft, slightly sticky ball.

Transfer the dough to a lightly floured surface, form it into a disk and roll it out to about 1/4-inch thick.

Use a 2-inch round cookie cutter to cut out approximately 18 cookies and place them on the prepared baking trays.

Bake in the preheated oven for 15-18 minutes until golden on top.

Transfer the cookies to a wire cooling rack and let them cool completely.

Melt the chocolate chips in a microwave-safe bowl at 50-60% power in 30-second bursts, stirring in between, until smooth.

Dip the top of each cooled cookie in the melted chocolate, allowing excess to drip off.

Sprinkle with colorful sprinkles right after dipping, if desired, and place back on the parchment-lined tray.

Let the chocolate set at room temperature or refrigerate for quicker setting.