To make the cookies: In a stand-up mixer with the paddle attachment, mix together everything minus the butter. Add half of the butter (you can eyeball this measurement) and turn the mixer on low; once that’s combined, add the remaining butter and mix until combined. Divide the dough in half and wrap with plastic wrap; transfer to the chill for about 30 minutes.

Preheat the oven to 350 degrees F. Roll out each half of dough in between two sheets of parchment to a 1/8-inch thickness. To make it easy, stack both of the doughs on top of one another and transfer them to the freezer for 10 minutes to chill. Remove the top piece of parchment and cut out cookies using a 2 1/2-inch round cookie cutter. Transfer the cookies to a clean piece of parchment or baking mat on a baking sheet. Place in the oven and bake for 10 minutes. You’ll definitely have to do this in batches. Allow the cookies to cool completely before adding the filling.

To make the frosting: add the butter to a stand-up mixer with the paddle attachment. Beat the butter for 1 minute. Next, add the powdered sugar, vanilla and salt. Mix once more until the buttercream filling is nice and fluffy, about 2 to 3 minutes. To make it easy, I transferred the buttercream to a piping bag (no tip needed!) or you can even use a freezer-safe plastic bag.

To assemble: Pipe frosting onto half of the cookies (we’re making cookie sandwiches!). Top with a liberal amount of sprinkles. You may need to press the sprinkles into the buttercream—don’t be shy! Add the second half of the cookies, pressing down until the buttercream reaches the edges of the cookies. If you like you can add more sprinkles to the sides by pressing them in. Serve to grown adults or children—both will enjoy!