Birthday Cookies

frozen. Once frozen transfer the dough to freezersafe zipper bags. When ready to bake simply bake as many of the cookies as you need from frozen. You may need to increase the baking time by 23 minutes.
Birthday Cookies
PREP TIME20MINUTES MINS
COOK TIME14MINUTES MINS
TOTAL TIME34MINUTES MINS
Birthday Cookies are chilled but soft cookies that are loaded with colorful sprinkles both chocolate and white chocolate chips and topped with buttercream frosting.
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Ingredients
Cookies
½ cup 1 stick 113g butter softened½ cup shortening1 cup 200g granulated sugar3 large eggs room temperature1 tablespoon vanilla3 cups 375g allpurpose flour2 tablespoons cornstarch1½ teaspoons kosher salt½ teaspoon baking powder1 cup 192g sprinkles plus more for garnish½ cup 84g mini semisweet chocolate chips½ cup 84g white chocolate chips
Buttercream Frosting
1 cup 2 sticks 227g unsalted butter room temperature4 cups 500g confectioners sugar sifted1 pinch kosher salt26 teaspoons milk as needed for desired consistencysprinkles for garnish
Instructions
Cookies
Preheat the oven to 325F. Line a baking sheet with parchment paper and set it aside.
Using a handheld mixer combine the butter shortening sugar eggs and vanilla in a large bowl.
To the butter mixture add the flour cornstarch salt and baking powder. Mix until the ingredients are incorporated.
Fold in the sprinkles and chocolate chips.
Using a ¼ cup or 2 scoops of dough with a 2 tablespoon scoop add the dough out onto a lined cookie sheet about 2 inches apart. I usually put 6 cookie dough balls onto each cookie sheet. Use your hands to shape and slightly flatten each ball of dough like a disc. If you used 2 2 tablespoon scoops combine the scoops of dough into one large cookie.
Bake for 12 minutes for a softer cookie up to 14 minutes for a firmer cookie.
Remove cookies from the oven and let them cool completely before frosting with the buttercream.
Buttercream Frosting
In the bowl of a stand mixer with a paddle attachment combine the butter sugar and salt.
Start mixing on low speed until the sugar is incorporated with the butter. Increase the mixing speed to high and beat until smooth and fluffy about 2 minutes.
Adjust the consistency with milk as needed.
Store unused buttercream in the refrigerator in an airtight container and bring it back to room temperature before using it to pipe or frost.
Use buttercream to frost completely cooled cookies. Add sprinkles on top.
Store frosted cookies in the refrigerator. Serve cookies cold.