Cream butter and sugar together. Add vanilla and mix.
1 cup butter, ¾ cup powdered sugar, 1 teaspoon vanilla
Stir in flour. The mixture will be crumbly.
1 ¾ cup flour
Place cookie dough on a lightly floured surface and form into a disc. Roll out with a rolling pin until ¼ - ½ inch thick.
Use a 2 inch round cookie cutter and place on parchment lined baking sheet.
Chill cookies for 30 minutes on cookie sheet. Bake in preheated 350° oven for 10-12 minutes until they are just beginning to brown slightly.
Allow cookies to fully cool on a baking rack.
Glaze
For the chocolate glaze, melt chocolate wafers in the microwave for 30 seconds at a time until fully melted. Stir after each interval.
6 ounces chocolate melting pieces
For the vanilla glaze, combine powdered sugar, corn syrup, cream and vanilla together. Stir until smooth. Add additional cream until the glaze is runny.
1 cup powdered sugar, 1 tablespoon corn syrup, 1-2 tablespoons milk or cream, ½ teaspoon vanilla
Dip each cookie halfway into one of the glazes. Allow excess glaze to drip off.
Immediately add sprinkles
Notes
Chilling the cookies prior to baking helps the cookies keep their shape
Allow cookies to fully cool prior to dipping
Place dipped cookies on a baking rack on a cookie sheet to help catch all the drips and excess sprinkles
Store cookies in a single layer, separated by waxed paper in an airtight container at room temperature for 3-4 days.