1. Preheat the oven to 350°F and line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

4. Add the eggs one at a time, then mix in the vanilla extract until fully combined.

5. Gradually add the dry ingredients to the wet mixture and mix just until a soft dough forms.

6. Fold in the Easter sprinkles, pastel candy-coated chocolate pieces, and white chocolate chips.

7. Chill the dough for 30 minutes so the cookies bake up thicker and softer.

8. Scoop the dough into even portions and place them on the prepared baking sheets, leaving space between each one.

9. Press a few extra candy pieces on top of the dough balls if you want a more colorful finish.

10. Bake for 10 to 12 minutes, until the edges are lightly golden and the centers are just set.

11. Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.