📋 Instructions

1. 1Cream butter and sugar — Beat the softened butter and granulated sugar on medium speed for 3 minutes, until pale and fluffy. This step builds the air that keeps the cookies tall, so do not rush it.
2. 2Add eggs and vanilla — Beat in the eggs one at a time, then the vanilla, scraping the bowl between additions. The mixture should look glossy and smooth, with no curdling.
3. 3Mix the dry ingredients — Whisk the flour, baking powder, and salt in a separate bowl. Add it to the butter mixture on low speed and stop the moment the flour disappears.
4. 4Chill the dough — Cover the bowl and refrigerate for 30 minutes, until the dough is firm but still scoopable. Chilling prevents spread and deepens the flavor.
5. 5Heat the oven and scoop — Preheat the oven to 350°F (175°C) and line two baking sheets with parchment. Scoop 1/4-cup portions, roll into balls, and space them 3 inches apart.
6. 6Bake until barely golden — Bake for 12 to 14 minutes, until the edges are set and just barely golden while the centers still look soft. An instant-read thermometer in the center should read about 195°F (90°C).
7. 7Cool on the pan — Let the cookies rest on the hot sheet for 10 minutes, then move them to a rack to cool completely, about 20 more minutes. They firm up as they cool.
8. 8Whip the frosting — Beat the frosting butter with the sifted powdered sugar, cream, and vanilla for 2 minutes until light and spreadable. Add cream a teaspoon at a time if it feels stiff.
9. 9Frost and sprinkle — Spread a generous swirl of frosting on each fully cooled cookie and scatter sprinkles over the top immediately. Let the frosting set for 15 minutes before stacking.