Cream butter, oil and sugar together until smooth and light. Stir in eggs and vanilla and whip until light and fluffy. Stir in dry ingredients slowly until all incorporated. Refrigerate dough 2-3 hours.

Preheat oven to 350. Remove from refrigerator and roll out on lightly floured surface. Cut into 2 inch circles and place 2 inches apart on parchment paper lined baking sheets.

Bake 7-9 minutes or until barely golden brown.

Cool 5 minutes before removing to cooling rack.

For the frosting, stir butter, sugar and vanilla together with the mixer on low. Slowly pour in milk until frosting starts to come together and becomes thick, light and fluffy. {Go slow to make sure it stays on the thicker side!} Whip 1 minute. Spread each cookie with a generous amount of frosting and top with a variety of sprinkles. Serve.