Soft n' Frosted Sugar Cookies

For the Cookies:

2 cups granulated sugar
8 ounces butter, room temperature
2 large eggs
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk

For the Buttercream Frosting:
8 ounces butter, room temperature
4 cups powdered sugar
6 tablespoons heavy cream (milk is fine)
1 teaspoon vanilla extract

gel food coloring

Preheat oven to 350 degrees Fahrenheit. Cream together butter and sugar until light and fluffy, about 4-5 minutes.  Sift together the flour, baking soda, baking powder, and salt.  Add the eggs (one at a time) and vanilla extract to the butter mixture, beat until incorporated. Alternately add the flour and buttermilk to the butter mixture, starting and ending with the flour.  Give your dough one last mix using a rubber spatula making sure there is no flour left at the bottom of your bowl. 
Using a cookie scoop, place roundfuls of dough about 2 inches apart on either a greased or lined cookie sheet. Bake for about 8-10 minutes or until the edges are slightly golden in color. Mine took 11, so it will just depend on your oven.  Remove from oven and allow cookies cool for 5 minutes on sheet, then transfer to a wire rack to cool completely.
To prepare the buttercream frosting, first sift your powdered sugar to remove any lumps.  Cream together butter and sugar. The mixture will be lumpy.  Add the heavy cream and vanilla extract and beat on high until you've reached a smooth and creamy consistency.  If you are going to color your frosting, separate into bowls (depending on how many colors you want to make). Add the gel food coloring slowly until you've reached the desired color.  Using an offset spatula, generously frost the cookies and sprinkle with loads of sprinkles.