Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

In a medium bowl, sift or whisk together the flour, baking powder, baking soda and salt and set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat butter, shortening and sugar until light and fluffy, about 3 minutes. Add in the egg and vanilla and stir until well combined. Stir in the dry ingredients, mixing until just combined. Be careful not to over-mix the dough at this stage. Stir in the sprinkles.

Using a small ice cream scoop (about 1 1/2 tablespoon size) portion out the dough into balls and roll between your hands, placing them on the prepared baking sheets. Make sure to leave about 2 to 3 inches of space in between each to allow the cookies to spread while baking. Bake until lightly golden brown around the edges, and the center of the cookies have set, about 10 to 12 minutes. Remove from the oven and immediately place one frosted circus animal cookie on the center of each cookie, pressing down slightly. Allow the cookies to cool for about 5 minutes on the baking sheets, before transferring to wire rack to cool completely. Repeat with the remaining dough. Cookies can be stored in an airtight container for up to 3 days. Enjoy!