Sprinkles on the inside, sprinkles on the outside!
Roll the assembled sandwich cookies in the remaining sprinkles for added impact.
you could package and stack these cookies in a pretty round holiday tin or use a square box.
Credit: Antonis Achilleos; Prop Styling: Kay E. Clarke; Food Styling: Emily Nabors Hall
Just pack some of the cookies on their sides and stack others flat to keep them from moving around.
Have extra sprinkles on hand for touch-ups, if needed.
Add eggs, and beat until just incorporated; beat in vanilla.
Stir together flour, baking powder, baking soda, and salt in a small bowl.
Gradually add flour mixture to butter mixture, beating on low speed until just incorporated, about 1 minute.
Fold in either assorted red and green sprinkles or assorted blue and white sprinkles until evenly distributed throughout batter.
Cover and chill at least 1 hour or up to overnight.
Preheat oven to 325F.
Working in 2 batches, bake until cookies are lightly browned around edges, 8 to 10 minutes.
Transfer cookies to wire racks; cool completely, about 20 minutes.
If needed, beat in up to 1 teaspoon remaining milk to reach desired consistency.
Store Vanilla Buttercream in an airtight container in the refrigerator up to 2 weeks.
Spread about 1 tablespoon Vanilla Buttercream onto the flat sides of 24 of the cookies.
Top with flat sides of remaining 24 cookies.
Store in an airtight container up to 1 week.
