Divide the dough into 2 equal parts. For the next step, you can roll each dough and place on baking sheets covered with a parchment paper then refrigerating or chill the 2 divided dough for at least 1-2 hours. Whichever step you choose you must chill.
In the last 15 minutes of chilling, preheat oven to 350°F, line 2 large baking sheets with parchment paper and set aside. If you didn’t roll before chilling remove the dough roll out to 1/8” (thin cookies) or ¼” (thick cookies).
Bake for 8-10 minutes, until very lightly colored on top and around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing if you’re going to ice them. They can be eaten as they are.
For the icing, whisk the confectioners’ sugar, vanilla, and 2 tablespoons of water in a wide bowl. You can make the icing thin or thick.
If it is much too thick, add 1/2 Tablespoon more milk. If it is much too thin, add 2 more Tablespoons of confectioners’/powdered sugar.
Decorate the cooled cookies however you like. You can use a squeeze bottle to decorate or just drizzle or dip the cookie face down into the icing then add the sprinkles. Allow the cookies to harden for at least 12 hours or overnight. Four hours would be ideal if you can’t wait that long. My kids wanted to eat it right away, but I was able to talk to them to wait for some time.
Your little ones can help you with the decorating and have some fun with it.