Ingredients

Sugar Cookies

• 1 cup (2 sticks) unsalted butter, softened 
• 1½ cup sugar 
• 1 egg 
• 1½ teaspoon vanilla extract 
• 1 teaspoon salt 
• ½ teaspoon baking powder 
• 2½ cup all-purpose flour 
• 1 tablespoon milk
  
  

Vanilla Buttercream

• 9 ounces (2 sticks plus 2 tablespoons) unsalted butter, at room temperature
• 1½ teaspoons pure vanilla extract 
• 3¾ cups powdered sugar 
• 1½ tablespoons whole milk 
• 1 cup of sprinkles to decorate (optional)
  
  

Directions

1. Preheat the oven to 350°F. 

2. Line a baking sheet with parchment paper and set aside. 

3. In a stand mixer,fitted with a paddle attachment, cream the butter and sugar on medium high until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. 

4. Beat in the eggs, milk, and vanilla extract on a medium speed until combined.

5. In a medium bowl, measure the salt, baking powder, and flour, then whisk together. Turn the mixer on a low speed, slowly add the dry ingredients into the mixer, and mix until thoroughly incorporated. 

6. Using a scoop (about 1½ tablespoons), scoop the dough onto the prepared baking sheet. 

7. Bake cookies for 10 to 12 minutes. Allow cookies to sit on the pan for 3 to 5 minutes before transferring to a cooling rack. 

8. To make the filling: In a stand mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy, 3 to 4 minutes. Add the vanilla and continue to mix on high speed for about a minute.

9. Reduce the speed to low and slowly add in the powdered sugar, about ¼ cup at a time. Add the milk and continue to mix slowly until smooth. When the mixture is smooth, increase the speed to medium, mixing until fluffy, about 2 more minutes. 

10. Set the cookies up in pairs, with the bottom of one cookie facing up. Using a small scoop, place about 2 tablespoons of the buttercream on the bottom side of the upside-down cookie. Place the second cookie on top, right side up, and sandwich them together, pressing just enough to spread the filling to the edges. Repeat this process to make the rest of the sandwiches. 

11. Store in an airtight container for up to 5 days

Optional: After making sandwiches roll the edges of icing in sprinkles.