Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.

In a large bowl, cream together the butter and powdered sugar on high until light and fluffy, about 5 minutes. Mix in the egg, vanilla, and milk. Stir until evenly incorporated. Add the flour and salt and stir until the dough comes together. It shouldn't be sticky or too wet. If it is, just add a bit more flour until the dough is soft and only somewhat moist. If it's too dry and doesn't come together, add a splash of milk.

Place the dough into a cookie press and press out onto prepared baking sheet. You might find it difficult for the dough to stick to the parchment paper. I found it really hard, so I pressed out the cookies onto a dry, room temperature baking sheet without parchment paper (counter works too) and then transferred them to the prepared baking sheets with a metal spatula. Sprinkle the top of the cookies with the sprinkles.

Bake for about 8 to 10 minutes until lightly golden brown around the edges. Remove from oven and allow to cool on the pan for about 5 minutes. Transfer to a wire rack and allow to cool completely. Store the cookies in a tin at room temperature. Will keep for up to a week. Enjoy!