COOKIES:

1. In medium-sized bowl, whisk together the flour, baking powder and sea salt, then set it aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment (or by hand), beat the butter low for a few minutes until light & fluffy. Mix in the sugar, continue beating for 2 more minutes until well combined. Add in the eggs, one at a time, mixing for about 30 seconds after each addition (scraping the sides as needed). Add in the vanilla, mixing until combined.
3. Pour the dry ingredients into the wet ingredients (in 2 or 3 increments), carefully mix until just combined (*don’t over-mix). Let the dough chill for about 1-2 hours, covered in the refrigerator (chill up to two days, tightly covered).
4. Once batter is chilled, preheat your waffle maker & follow the waffle maker instructions to cook, as each one is different (you might not need to chill the dough, I have not experimented with this yet). Set waffle iron to the “medium” setting.
5. Using a medium-sized cookie scoop, place a heaping spoonful of batter onto the center of each waffle segment (I used about 2½ Tablespoons per cookie).
6. Close the lid and bake the cookies for about 2 minutes (depending on size). You want to remove them when they are JUST cooked, no longer (it’s worth it to test just one at first). Transfer cookies to a wire cooling rack to cool completely.

GLAZE:

1. In a small bowl, combine milk & vanilla beans/paste until combined. Add powdered sugar & salt, a little at a time, until everything is well combined.
2. Drizzle glaze over room temperature cookies and top with sprinkles while they’re still wet. Allow glaze to dry for several hours before stacking.