These tender cookies are tender, soft and lightly sweet. They are a cross between a shortbread cookie and a sugar cookie. This easy to make recipe is also freezer friendly.
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Set aside.
In a large bowl, cream the butter and sweetened condensed milk until smooth.
Beat in the powdered sugar, vanilla and salt until fully combined.
Add in the flour, 1 cup at a time. Mix between each addition until fully combined. Scrape down the sides of the bowl as needed.
Mix in the sprinkles until just combined.
Use a medium cookie scoop, drop onto the baking sheet or you can roll them into balls with your hand. For flatter cookies, use a glass to press down the cookies.
Bake for 8 to 10 minutes. Transfer cookies to a cooling rack. Repeat the process with remaining cookie dough.