In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a separate bowl, cream together the sugar and butter.
Add to the sugar and butter mixture the vanilla, milk, and eggs.
Slowly incorporate the flour mixture into the wet ingredients. Stir until completely combined.
Take approximately half of the dough, gently shape it with your hands into a ball, and flatten it onto a lightly floured surface.
With a lightly floured rolling pin, roll out the dough to about 1/4" thick.
With your Mickey-shaped cookie cutter, start cutting shapes from the dough. (Dip your cutter in flour then tap off the excess before cutting to ensure that the dough doesn't stick to it.)
Using a metal cookie spatula (again, dip it in four and tap off the excess), gently lift each of the cookie shapes onto a non-stick cookie sheet.
Repeat the last 3 steps with the rest of the dough.
Bake cookies at 425° for 5-7 minutes. Use the metal spatula to take a peek under one of the cookies - when it starts to get a little bit of color on the bottom they are done.
Transfer to a wire rack and cool completely.
Melt the semi-sweet or white chocolate chips in a microwave-safe bowl in 30 second intervals, stirring in between until melted and smooth.
Partially dip each cookie in the melted chocolate. (I just dipped the left side, you can choose to dip the ears or the bottom or whatever makes you happy!)
Place each freshly dipped cookie back onto the wire rack and sprinkle with festive Christmas sprinkles while the chocolate is still soft.
Allow the chocolate to set up completely before storing. You can place the rack in the fridge for a bit to help it set up faster.
Store them in an airtight container for 3-4 days. I usually leave a few out then freeze the rest to enjoy as I please.
