In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.
Scoop dough out about 1 1/2 Tbsp at a time* and drop onto a baking sheet lined with a silicone liner or parchment paper, spacing cookies 2-inches apart.
For the icing: In a medium mixing bowl whisk together powdered sugar, 3 Tbsp half and half, butter and vanilla until well blended. Thin with more half and half as needed.
Spoon and spread icing over cooled cookies, if using sprinkles immediately add sprinkles after spreading glaze over each cookie before the icing starts to set**. Let rest at room temperature to allow icing to set.
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