Instructions

• Preheat oven to 350°F. Line baking sheets with parchment paper or nonstick baking mats.
• In a large bowl, whisk together the French vanilla cake mix and 1 teaspoon baking powder until uniform.
• Using an electric mixer, beat in the 2 large lightly beaten eggs one at a time. Add 1/3 cup vegetable oil and 1 teaspoon pure vanilla extract; mix until well combined, scraping the bowl as needed.
• Stir in 1/4 cup sprinkles or nonpareils until evenly distributed through the dough.
• Shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Dip the bottom of a glass in flour and gently flatten each ball to about 1/4-inch thickness.
• Bake in the preheated oven 7–8 minutes, until the edges are set and the tops are no longer glossy. Allow cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
• While the cookies cool, make the frosting: in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric mixer), cream 2 sticks unsalted butter (softened) on medium-high speed for about 6 minutes, until pale and fluffy. Scrape the bowl as needed.
• With the mixer on low speed, slowly add 3 1/4 cups sifted confectioners’ sugar and mix until incorporated and there are no dry streaks.
• Add 1 1/2 teaspoons clear vanilla extract and 2 tablespoons heavy cream or milk; blend on low speed until the frosting is moistened. If needed, add up to 1 additional tablespoon heavy cream or milk (for a total of 3 tablespoons) to reach a spreadable consistency.
• Increase mixer speed and beat the frosting until smooth and fluffy, about 5 minutes.
• Pipe or spread the frosting onto the cooled cookies and immediately top with additional sprinkles or nonpareils.