Cream sugar and butter: In a large bowl, use an electric mixer on medium high speed to beat the granulated sugar and cubed butter until the mixture is light and fluffy—about 5 minutes. This aeration helps give the cookies a tender texture.

Add vanilla and eggs: Pour in the vanilla extract and lightly beaten eggs. Mix until the ingredients are just combined. The batter may look slightly curdled — that’s fine. Use a rubber spatula to scrape down the sides of the bowl, making sure all ingredients are evenly incorporated.

Combine dry ingredients: In a separate medium bowl, whisk together the all purpose flour, baking powder, and salt until evenly blended.

Incorporate dry into wet: Reduce the mixer to medium low speed. Gradually add the flour mixture into the butter mixture and mix until just combined. Do not overmix — overworking the dough can make cookies tough.

Portion the dough: Divide the dough into 18 equal portions (approximately 2 ½ tablespoons each). Roll each portion between your palms to form smooth balls and place them on a parchment lined baking sheet.

Coat in sprinkles: Pour the red, green, and white sprinkles into a shallow bowl or baking dish. Roll each dough ball in the sprinkles until completely coated. Return them to the parchment lined sheet.

Chill the dough: Refrigerate the sprinkle coated dough balls until firm and thoroughly chilled — about 1 hour. This prevents spreading too much during baking, ensuring the cookies hold their shape when smashed.

Preheat oven and prep sheets: Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 350°F (177°C). Line another baking sheet with parchment paper.

Smash the dough balls: Arrange 9 chilled dough balls on each prepared baking sheet. Use a ⅓ cup measuring cup to press down (smash) each ball — flatten them until their edges begin to crack and the disks are 3 to 3 ½ inches wide. Leave about ½ inch of space between each cookie. If the dough sticks to the bottom of the cup, lightly dust the cup with flour and continue.

Bake: Bake the cookies for 14 to 17 minutes, rotating the baking sheets halfway through to ensure even baking. The cookies should puff slightly, the centers remain soft, and the bottoms should be lightly golden.

Cool cookies: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Make the glaze and drizzle: Whisk together the confectioners’ sugar and milk in a small bowl until smooth — thick but pourable. Transfer the glaze to a small piping bag or resealable plastic bag and snip the tip. Drizzle the glaze over the cooled cookies. If you prefer, you can simply use a spoon to drizzle. Return cookies to the rack to allow the glaze to set completely — about 30 minutes.

Store: Once the glaze is set, store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.