• Cookie Instructions
• Heat the oven to 350° F. Grease a 13" x 9" baking pan. If you want to remove the bars, put a piece of parchment paper in the bottom of the pan. It's easiest to let the parchment paper hang over the sides of the pan so you can easily pull out it.
• In a large mixing bowl, or the bowl of a stand mixer, cream the butter and both sugars together until light and fluffy.
• Add the eggs one at a time, then add the vanilla and mix again to incorporate. Scrape the bowl as needed.
• To the mixing bowl, add the flour, salt, and baking powder. Start mixing on low speed to get the flour incorporated, then increase to medium just to get a good mix for the dough.
• Drop spoonfuls of dough into the baking dish, then press the cookie dough together into an even layer. It may be helpful to use buttered fingers to press the dough.
• Bake the cookies for 14-16 minutes. Do not overbake these bars. The dough will be a bit puffy, and just baked through. This dough will continue to bake in the hot pans as it cools.
• Let the cookies cool completely before frosting.

Making the buttercream frosting

• In a large bowl, or the bowl of a stand mixer, add the softened butter and the powdered sugar and mix on medium speed until smooth and fluffy.
• Add the vanilla extract and 3 tablespoons of milk then mix until creamy. Add additional milk as needed to get a nice spreadable icing. At this time you can add food colors to the frosting if desired.
• Spread the icing over the cookies and immediately top with the sprinkles while the icing is sticky. Slice and enjoy.
• If you prepared your pan with parchment paper, remove the cookie to a platter or cutting board and frost and immediatly top with sprinkles. Slice and enjoy!!!!
• Cover the bars with plastic wrap or store them in an airtight container for several days.