Cookies

1. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer combine the butter and sugars. Mix for 2-3 minutes on medium speed to fully incorporate and produce a creamy, fluffy mixture. Make sure to scrape down the sides of the bowl so everything is evenly incorporated.
2. Add in the vanilla and the first egg, and mix to combine until no yolk remains. Scrape down the bowl and mix in the second egg.
3. In a medium bowl whisk together the flour, baking powder, salt, and cornstarch. Gradually fold in the dry ingredients into the wet ingredients. Don't overmix.
4. At this point you can pre-scoop the cookies I use a medium cookie scoop and place the dough balls on a small tray that you can cover in plastic wrap or a container with a lid. Let the cookie dough scoops chill in the fridge for at least one hour or up to three days.
5. When ready to bake preheat the oven to 350F/180C and line the baking sheet with parchment paper or a Silpat liner. Add cookie dough balls to the cookie sheet and spread them at least two inches apart.
6. Bake for 9-11 minutes or until just set. Let cool on a tray on a wire rack for 10 minutes before transferring to a wire rack.

Frosting

1. In the bowl of an electric mixer fitted with a paddle attachment, or a large bowl with a handheld mixer beat the butter for 3 full minutes, until light and fluffy.
2. Sieve the powdered sugar to prevent any lumps and add half to the butter. Beat for another 3 minutes then add the remaining powdered sugar and mix for 3 more minutes. Make sure to scrape down the sides of the bowl multiple times to ensure everything is evenly combined.
3. Add the vanilla extract and heavy cream and beat for another 3 minutes.
4. Spread or pipe frosting on the cooled cookies and add sprinkles. Store leftovers in an air-tight container for up to five days.