Preparation

• Preheat oven to 350 F / 175 C and line 2 large cookie sheets with parchment paper or silicone mats. Set aside.
• Cream the butter, granulated sugar, and light brown sugar in a large bowl with an electric hand mixer or stand mixer fit with a paddle attachment. Mix on a medium-high speed for about 2 minutes.
• Mix in the egg and molasses on a medium speed until combined. Scrape the sides and bottom of the bowl as needed.
• Sift the dry ingredients into the wet ingredients and mix on low until just combined. Scrape the sides and bottom of the bowl.
• Use a cookie scoop or large spoon to scoop and roll 14 cookie dough balls, using about 3 tablespoon of dough per cookie.
• Place the cookies on the prepared baking sheets and bake for 11-12 minutes or until set in the center. Let cool for 10 minutes on the sheet, then transfer to a wire rack.
• While cooling, make the buttercream frosting. Mix the butter on medium speed until smooth for about 30 seconds.
• Add vanilla extract and salt, mix until combined.
• Mix in powdered sugar and milk on low speed, scraping the bowl as needed.
• After incorporating powdered sugar, mix on low for another minute for a smooth consistency.
• Spread a thin layer of frosting on top of cooled cookies, top with sprinkles, and enjoy!