Ingredients
Equipment
Method
For the cookies - preheat oven to 375 degrees
- Cream butter and sugar on medium speed with a stand or hand mixer until fluffy and well combined (3-5 minutes).
- Whisk together dry ingredients in separate bowl and set aside.
- Combine eggs and vanilla, and add eggs one at a time to butter and sugar mixture. Mix on medium speed until well blended. Scrape.
- Alternate adding dry mixture and milk. Add ⅓ of the dry and ½ of the milk . Mix on low until well combined. Add ⅓ dry and rest of the milk. Mix on low until combined. Add the remaining ⅓ dry and mix on low until combined. Give the bowl a good scrape all around with a spatula.
- Scoop with a one oz (ounce) scoop on a parchment lined 9" x 13" baking tray (3x5 so 15 scoops on a tray). Alternatively you can use 2 Tbps of dough to make one scoop.
- Bake 12-13 minutes until tops spring back. They will be very pale, but underneath should be a slight golden brown.
- Remove from oven and then frost with vanilla frosting and sprinkles once cooled
For the Vanilla Buttercream
- Place all ingredients in a stand or hand-mixer and mix on medium to high speed for 5-6 minutes until soft and fluffy. Give bowl a good scrape, mix until you don’t see butter bits. If frosting is too stiff, add some more milk, if too runny add more powdered sugar. Optional, add a few drops of red food coloring to make the frosting pink.