• Preheat the oven to 350℉/180℃. Line 2 baking trays by lining them with parchment paper. Set aside.

Make the Frosting

• In a small bowl, add the butter, icing sugar, and vanilla. I suggest adding 1/4 tsp of vanilla at first, mixing, and then another 1/4 tsp until the desired consistency forms. Mix using an electric mixer on high until a thick, rollable frosting forms. If it is to thin, add more sugar.
  2 tbsp unsalted butter, 3/4 cup powdered sugar, 1/2 tsp vanilla
• Roll the frosting into 12 even balls. Place onto a plate and into the freezer while the cookie dough is being made.

Make the cookie dough

• In a large bowl, whisk together the butter, white sugar, and brown sugar until well combined.
  3/4 cups butter, 1/3 cup white sugar, 2/3 cup light brown sugar
• Add in the egg and vanilla and continue whisking.
  1 egg, 1 tbsp vanilla
• Toss in flour, baking soda, and salt. Using a spatula, fold until a soft dough forms. Add in sprinkles and mix in.
  2 1/3 cups all-purpose flour, 1/4 tsp salt, 1 tsp baking soda, 1/2 cup rainbow sprinkles
• Using a 2 or 3oz cookie scoop, scoop the cookie dough. Take a frozen frosting ball and push it into the center of the cookie. Cover the entire frosting, making sure none of it peaks through. Place 6 on each baking tray.
• Bake the cookies for 10-12 minutes or until the edges are a light golden brown. The centre will look soft, that is ok.
• Allow the cookies to sit on the baking tray for 10 minutes before moving them onto a cooling rack to cool completely.
• Enjoy!