Step 1

Make the cookies: In a medium bowl, cream together the butter, brown sugar, and molasses with an electric hand mixer on medium speed until light brown and fluffy. Add the egg and vanilla and mix until combined.

Step 2

Sift in the all-purpose flour, whole wheat flour, salt, baking soda, and baking powder. Using a rubber spatula, fold the dry ingredients into the wet ingredients until no dry spots remain and the dough comes together.

Step 3

Turn the dough out onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 1 hour, up to overnight.

Step 4

Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

Step 5

On a lightly floured surface, roll out the chilled dough to ⅛ inch thick. Using a 1-inch round cookie cutter, punch out as many cookies as possible. Re-roll the dough scraps twice and punch out more cookies. You should have 70–80. Transfer the cookies to the prepared baking sheets, spacing evenly.

Step 6

Bake the cookies for 9–11 minutes, until the bottoms are golden brown.

Step 7

Make the frosting dip: In a medium bowl, cream the butter with an electric hand mixer on medium speed until fluffy. Sift in the powdered sugar, 1 cup at a time, mixing on low speed between each addition. Mix in the vanilla, then add the milk and mix until the frosting has a dippable consistency. Fold in the rainbow sprinkles with a rubber spatula until evenly distributed.

Step 8

Serve the cookies with the frosting dip.

Step 9

Enjoy!