FOR THE COOKIES:
¾ cup butter, room temperature
¼ cup shortening
1 ½ cups granulated sugar
2 eggs, room temperature
1 ½ teaspoon vanilla extract
2 ½ cups all-purpose flour
1 (3.4 ounce) box instant vanilla pudding mix
1 teaspoon baking powder
½ teaspoon salt
FOR THE FROSTING:
½ cup unsalted butter, softened
½ tsp vanilla extract
6 Tablespoons (⅜ cup) heavy cream
¼ teaspoon salt
4 cups powdered sugar
gel food coloring, optional
Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set them aside.
Using a stand mixer or hand mixer and large bowl, cream together butter, shortening, and sugar until light and fluffy (about 5 minutes).
Beat in eggs, vanilla, and instant pudding mix.
In another bowl, whisk together flour, baking powder, and salt. Gradually add to the butter mixture, a little at a time, mixing between additions.
Using a cookie scoop or a heaping Tablespoon, scoop cookie dough onto prepared cookie sheets, about 2 inches apart.
Bake for 12-15 minutes or until set and lightly golden brown around the edges. Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a cooling rack to cool fully.
To make the frosting, beat butter until light and fluffy, about 3 minutes. Add powdered sugar and heavy cream a little at a time, alternating and mixing between additions. Add vanilla and salt; mix until well incorporated.
Separate frosting into one bowl per color and stir in a few drops of gel food coloring. Add additional drops if needed, until the desired color is reached.
Frost cooled cookies and immediately top with sprinkles.
Allow frosting to set before storing in an airtight container until serving.
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