Pre-heat oven to 350 degrees.

Line baking sheets with parchment.

Have cookie cutter(s) ready.

SUGAR COOKIES:

In medium bowl add the flour, salt and baking powder, stir to combine, set aside.

In bowl of mixer start whipping the butter until light and fluffy.

Add the sugar and mix to combine.

Add in the egg, vanilla and vanilla bean. Mix well to combine.

Slowly add in the flour mixture and mix until cookie dough forms and all is combined.

Divide dough into two portions.

Place dough between two sheets of wax paper and roll out, cut out cookies and place on tray. (I used a 1 3/4 inch round cutter)

Bake for 8-10 minutes.

Repeat until all cookies are baked.

Let cool completely.

BUTTERCREAM:

In bowl of mixer cream the butter until light and fluffy.

Add in the vanilla and salt, mix until fully combined.

With mixer on low add in the powdered sugar one spoonful at a time. Alternating with the milk as needed and desired consistency is met.

Mix on med/high speed until smooth and creamy.

ASSEMBLY:

Color buttercream as desired.

Match up the cookies in pairs.

Pipe a dollop of buttercream in the center of one of the paired cookies. Leaving about a 1/4 inch edge.

Top the bottom cookie with the top cookie and press lightly to allow the buttercream to moved to the outer edge.

Sprinkle with sprinkles (do this before the buttercream sets, I worked one cookie at a time).