This cookie dough works best when it’s kept cold. If it starts to get too warm or sticky just pop it into the freezer for 5-10 minutes. 

 I usually like to make the dough the night before I bake the cookies to give it plenty of time to chill first.

An easy trick to rolling the dough out evenly is to use 2 magazines as guides on either side (just double check the thickness, but most magazines are about ¼ inch).

If your cookie stamps are sticking to the dough at all you can dip them into a little flour (and shake the excess off) before cutting out the shapes.

In a medium size mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream the butter and sugar on medium speed for 2 minutes until light and fluffy.

Add the eggs and extracts to the butter mixture and mix on low until fully incorporated.

Add the flour to the wet ingredients and mix on the lowest speed just until the batter begins to come together forming a dough. Add the sprinkles (removing the blue rods, large and white round sprinkles and any huge pieces of rock candy), and mix again, on low, just until incorporated.

Divide the dough in half and roll each half out between 2 sheets of parchment paper to ¼-inch thickness. Transfer the dough to the refrigerator to chill for at least 3 hours (or overnight for best results).

Once the dough is chilled, remove it from the refrigerator and let it sit for about 5-7 minutes before using your cookie stamps to cut out as many cookies as possible (see tips for help with this step). Scraps can be gathered and re rolled out (then chilled) to cut out more animals.

Preheat the oven to 350 degrees F. Transfer the cutouts to a parchment lined baking sheet, spacing about an inch apart, and place the entire tray in the freezer for 15 minutes.

Bake the cookies, right from the freezer, for 7-10 minutes until the bottom of the cookies are just starting to turn golden brown. Smaller or thinner cookies will need less bake time.

Allow the cookies to cool for 10 minutes on the pan before transferring them to a wire rack to cool completely.

Time for the frosting! Use a stand or handheld mixer to whip the butter on medium until light and fluffy (about 2-3 minutes).

Add the powdered sugar and mix on low until incorporated. Then turn the mixer up to medium and continue to mix for 2 minutes until smooth and creamy.

Add the vanilla, salt, and heavy cream and mix again until thoroughly combined. Add more cream to make the frosting softer. Stir in the sprinkles.

Transfer to the bowl/s of your choice and sprinkle the extra tablespoon of sprinkles on top. Dip your cute cookies into the frosting and enjoy!

Extra buttercream can be kept refrigerated for up to a week. The sprinkle cookies can be kept at room temperature in an airtight container or frozen to store longer.