Preparation

• In a large mixing bowl, whisk together the all-purpose flour, salt, and baking powder until combined. In a separate bowl, cream the unsalted butter and granulated sugar until light and fluffy. Add in the egg and vanilla extract, mixing until fully integrated. Gradually mix in the dry ingredients until a soft dough forms. Chill the dough for 2 hours or overnight for best results.
• Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about ¼ inch thick. Use festive cookie cutters to cut out shapes and place them on a parchment-lined baking sheet. Bake for 8-10 minutes or until the edges are lightly golden. Allow the cookies to cool completely on a wire rack.
• In a mixing bowl, beat together the unsalted butter and confectioner’s sugar until fluffy. Gradually mix in the heavy whipping cream and vanilla extract until smooth. If desired, tint a portion of the buttercream with red food gel.
• Spread a generous layer of white buttercream on the base of half of the cookies. Pipe red stripes on top and press another cookie on each to form a sandwich. Decorate with green sugar sprinkles.