Funfetti Cookies with Cream Cheese Frosting

For the Cookies:
1 Preheat oven to 350F degrees.
2 If you're using whole milk instead of buttermilk. In a small bowl, pour in 3/4 cup whole milk and 1 tsp vinegar (I used apple cider). Let stand for about 5 minutes until it starts to look curdled.
3 In a large mixing bowl or stand mixer, cream together the butter and sugars until light and fluffy. Add in the egg and vanilla extract and mix until combined.
4 Next, add in the flour, sea salt, baking powder and baking soda and mix until well combined.
5 Slowly pour in the buttermilk or whole milk mixture and mix while adding it in until the dough is soft.
6 Fold in 2/3 cup of sprinkles with a spatula very gently until just incorporated. 
7 The batter will be very soft so the best thing to do here is refrigerate the dough for 30 minutes to harden up first. 
8 When you’re ready, scoop dough onto a lined baking sheet (either parchment paper or a silpat). I love using a cookie scooper because I find it easier to use. You can also just scoop out with a big spoon. Make sure to give them space because they will spread a good amount.
9 I made 16 cookies this time around. You can make yours larger or smaller! Just adjust your cook time.
10 Bake for 10-12 minutes. You want the tops set but soft. They’ll continue to cook when you take them out so don’t over bake!
11 Once done, cool on the baking sheet for about 5-10 minutes and then move to a wire rack to cool completely.
For the Frosting:
1 Meanwhile, in a medium mixing bowl cream together the butter, cream cheese and vanilla extract.
2 Add in the powdered sugar and sea salt and mix until well combined. Set aside.
To assemble Cookies:
1 Once cookies are completely cooled, spread icing on top of the cookies. Sprinkle with the remaining 1/3 cup of sprinkles or more if needed. Enjoy!