Ingredients
2 sticks (1 cup) softened butter plus 2 Tbs. melted butter
1 1/4 cup sugar
2 tsp. vanilla extract
1 egg plus 1 egg yolk
2 cups cake flour
2/3 cup all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup colored sprinkles
Instructions
In a bowl of a stand mixer fit with the paddle attachment, cream the softened butter and the sugar at medium speed until light and fluffy, 3-5 minutes. Add the vanilla extract, melted butter, egg, and the yolk. Mix until combined.
Add the cake flour, all-purpose flour, baking soda, and salt. Mix at low speed until combined. Use a spatula to fold in the sprinkles.
Transfer to the fridge and allow to chill at least 30 minutes.
Meanwhile, preheat the oven to 375°. Using a cookie sc00p (mine measures 1 Tbs.), drop the dough onto a silpat or parchment lined cookie sheet, spacing them about 2-inches apart. Bake 10-12 minutes, rotating the pans halfway through, until they are just beginning to brown on the bottom and barely firm on top. Allow to cool 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Icing
1 1/4 sticks (10 Tbs,) unsalted butter, softened to room temperature
1 1/4 cups confectioners sugar (powder sugar), sifted
1 tsp. vanilla extract
1 Tbs. heavy cream
1/3 cup colored sprinkles
Instructions
In the bowl of a stand mixer fit with the paddle attachment, beat the butter until cream, about 2 minutes. Add the sugar and beat at low speed until combined, then increase the speed to medium for about 2 minutes. Add the vanilla and heavy cream and beat at medium-high speed until light and fluffy, 3-5 minutes. Stir in the sprinkles.
To assemble the cookies, match pairs based on size and shape. Pipe or spread icing onto one half, then gently but firmly close the cookie and press lightly to spread the icing to the edges.
Store in an airtight container, zip-lock bag, or plate covered with seran wrap until ready to serve.
Recipe from Josie at Pink Parsley [1]