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For the cookies:
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Preheat oven to 350 F; line baking sheets with parchment paper and set aside.
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In a large bowl, whisk together flour, baking soda and salt; set aside.
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In the large bowl of an electric mixer, beat together butter and sugars on high speed for several minutes or until mixture is light and fluffy; scrape sides of the bowl with a spatula as you go. Add egg and vanilla and beat on medium speed for 2 minutes; scrape the sides of the bowl with a spatula as you go.
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With mixer on low, slowly and carefully add the flour mixture until barely combined then add the sprinkles and mix just until combined. Then use a spatula to fold the sprinkles completely into the batter.
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Use a small cookie dough scoop (about 1 tablespoon-size) to scoop the cookie dough onto prepared baking sheets with each cookie about an inch apart.
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Bake for 7-9 minutes or until cookies feel slightly firm to the touch. Then remove the pans from the oven and set cookies aside to cool on a cooling rack or a sheet of parchment paper while you prepare filling.
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(Cookies adapted from Martha Stewart.)
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For the buttercream:
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Beat butter and cream cheese in the bowl of an electric mixer on high speed or until light and creamy. Add 1/2 cup of powdered sugar and mix on low speed for one minute; add remaining sugar, vanilla and food coloring.
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Mix on low speed for one minute and then scrape the sides of the bowl; beat on high speed for several minutes or until buttercream is light and fluffy.
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To make the sandwiches:
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Match cookies in pairs so that each side is about the same size. Spread about 1 teaspoon of frosting on the bottom of one cookie from each pair. Top the buttercream with the other cookie and press down lightly.
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Store cookies in an airtight container up to three days; may be frozen for up to one month.
