• Preheat your oven to 350°F
• In a medium sized bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
• In the bowl of a stand mixer, cream 1/2 cup butter and 1 cup white sugar until pale and creamy.
• Add the 2 large eggs one at a time, and then add 1.5 teaspoons vanilla extract - beat until well mixed.
• Alternate adding flour mixture and 2/3 cup milk until all gone (begin and end with flour mixture)
• Fold in the 1 tablespoon rainbow nonpareils.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto parchment lined cookie sheets. Don’t flatten them!
• Bake 10-12 minutes or until tops spring back when lightly touched.
• Cool on a wire rack.

Frosting

• In a saucepan, whisk together the 6 tablespoons milk and 2 tablespoons all-purpose flour. Mix until smooth.
• Cook, whisking constantly until the mixture JUST comes to a boil.
• Remove from heat and allow to cool.
• In the stand mixer, cream the 1/2 cup butter and 1/2 cup white sugar until pale and creamy.
• Add the flour mixture and the 1/2 teaspoons vanilla extract and beat until fluffy and creamy.
• Use a small cookie scoop, and spread about 2 tablespoons frosting onto bottom of 1 cookie; top with another cookie, bottom-side down.
• Press together until they hold, and a little of the frosting squishes out.
• Sprinkle the edges with extra 2 tablespoons rainbow nonpareils (sprinkles).
• Devour.