Birthday Cookies

into the batter. Use a quarter cup to scoop the cookie dough onto a lined baking sheet. You could also use a 2 tablespoon scoop but then you need two scoops to make one cookie. Use your hands to form the dough into round cookies and to slightly flatten like a disc. Bake the cookies for about 12 minutes. This keeps the cookies soft. If you prefer a firmer cookie bake the cookies for 14 minutes. Let the cookies cool completely before frosting with buttercream.
How to Make Buttercream Frosting
I used a reduced amount of my American buttercream recipe to frost the cookies. Here are a few things to keep in mind when preparing the buttercream.
To properly cream the butter and sugar to form the buttercream the butter must start at room temperature. If the butter is too cold the emulsion might break causing a separated buttercream A lighter variation on this buttercream can be made by whipping the butter for a longer period of time to make a whipped buttercream If the buttercream will not be used right away it must be stored in the refrigerator. It will firm up quite a bit and should be allowed to come back to room temperature before piping or spreading. Depending on how long it was stored you may need to remix it quickly. It will last about a week in the refrigerator.
I used a 2A tip however any open round tip will work for decorating. I piped out swirls on top of the cookies. You can omit the frosting or just use a knife to spread some should you want!
Be sure the cookies are completely cooled before frosting and adding sprinkles on top. Store the cookies in the refrigerator for up to five days. 
Can I Freeze these Cookies?
Yes! You can freeze the cookies after they are baked without the buttercream frosting or freeze the dough. To freeze the cookies after they have been baked let them cool completely. Place the cooled cookies on a parchment paperlined baking sheet and place them in the freezer for 12 hours. Remove from the freezer and store in a freezersafe container for 34 weeks. Be sure to label and date the packaging.
To freeze the dough place the balls of dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 12 hours or until the dough balls are completely