In a stand mixer or using a hand mixer, cream together 1 cup room temperature butter and 2/3 cup granulated sugar for several minutes until light and airy.

Add in 1 large egg and 1 teaspoon vanilla extract, mixing until well combined.

Slowly incorporate 2 cups of all-purpose flour and 1/4 teaspoon salt on low speed until just combined.

Pour in 2 teaspoons of milk, mixing again until you reach a pipeable consistency. Add more milk if necessary, but less is more.

Transfer the dough into a piping bag fitted with a large piping tip, and pipe 2-inch swirls onto an ungreased baking sheet, leaving 3 inches between each cookie.

Refrigerate the baking sheet for about 15-20 minutes.

Preheat your oven to 350°F (175°C).

Bake for approximately 15 minutes or until the edges are golden brown.

Let the cookies sit for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Meanwhile, prepare the chocolate by melting it using a double boiler or microwave in 20-second increments until fully melted.

Dip the bottom two-thirds of each cookie into the melted chocolate, then place them on parchment paper and sprinkle with your favorite sprinkles.

Allow them to dry completely before serving.