In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream together butter and sugar.
To the sugar and butter mixture, add the vanilla, milk, and eggs. Mix until thoroughly combined.
Slowly incorporate the flour mixture into the wet ingredients. Stir until a nice, smooth dough forms.
Add the sprinkles to the dough and gently fold them in until dispersed evenly.
Take approximately half of the dough, gently shape it into a flattened ball onto a lightly floured surface.
With a lightly floured rolling pin, roll out the dough to approximately 1/4" thick.
With your Mickey-shaped cookie cutter, start cutting shapes from the dough. (Dip the cutter in flour then tap off the excess before cutting the dough.)
Using a metal cookie spatula (again, dip it in flour and tap off the excess) gently lift up the Mickey shapes and place on a non-stick cookie sheet approximately 1" apart.
Roll the remaining dough that you just cut out of back up into a ball, roll it out again, repeat the cutting process.
Repeat the last 4 steps with the remaining half of dough.
Bake cookies at 425°n for 5-7 minutes. Use the metal cookie spatula to peek underneath the cookies - once they start to get a little bit of color they are done.
Transfer cookies to a wire rack and cool completely.
Enjoy! Store in airtight container for 3-4 days. These freeze really well so don't be afraid to make extra!
