– 16 oz. tub of WHITE frosting
Start by creaming together the butter and sugar in the bowl of a stand mixer or use a hand mixer. Add in the egg and extract and beat together. Sift in the flour, salt, and baking soda and mix until the dough comes together.
Preheat the oven and prepare baking sheets lined with parchment paper. Roll out the dough between two sheets of paper (parchment, waxed or plastic wrap). Use cookie cutters to cut out shapes and transfer them to prepared baking sheets.
Bake until the bottom of the cookies are just barely golden. Then, remove from the oven and let cool before transferring to a cooling rack.
Heat frosting in the microwave for 15-second intervals, being careful not to overheat. Check the consistency by dipping a spoon and watching for a smooth drizzle. Pour a thick layer of warmed frosting into a shallow bowl.
Dip cookies upside down into the frosting and quickly lift it back up. Drip off excess and place cookie face up onto a sheet of parchment paper.
Drip off excess and place cookie face up onto a sheet of parchment paper. Top immediately with sprinkles, then allow to set.
The frosting will set up and will be fairly dry after about 1 hour. Cookies can be gently stacked at that time.