Preheat the oven to 200C (180C fan assisted, 400F).

Put the butter, sugar, eggs and vanilla in a mixing bowl. Whisk until fluffy and pale.

Gather up the pieces and knead together only as much as it takes to get a smooth ball of dough.

Wrap and place in the fridge to rest and chill for 15 minutes.

Clean your surface and dust with flour. Retrieve your chilled cookie dough and roll it out to approximately 7-8mm thick (approx ⅓ inch).

Place the cookies on lined baking sheets as you cut them out. They don't need to be spaced more than a centimetre of two (half inch) apart as they only spread a little bit.

Bake the cookies for 8 minutes or until pale golden.

Transfer the cookies to a wire cooling rack to cool completely.

Sieve the icing sugar into a bowl.

Add the lemon juice and whisk together.

You are looking for a thick icing that barely runs. If need be, add milk, drop by drop until you have the desired consistency.

Tip the pastel sprinkles onto a small plate.

Dip a cookie face down into the icing so it covers almost to the edges.

Keeping the still wet cookie upside down, dip into the sprinkles.

Turn right side up and return to the wire cooling rack to set.