In a medium bowl, whisk together the flour and salt. Set aside.

In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs and vanilla and beat until incorporated.

Add half of the flour mixture and mix on low speed until combined. Add the remaining half of the flour and mix until combined.

Roll the dough into a large ball and then flatten into a disk. Wrap in plastic wrap and refrigerate for 30-60 minutes.

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

Transfer the dough to a floured surface and roll out to ¼ inch thickness.

Cut out the cookies using a Mickey Mouse egg shaped cookie cutter or other cookie cutter. Transfer the cut-out cookies to the prepared baking sheets and place in the refrigerator for 15 minutes.

Bake cookies for 9-12 minutes or until the edges start to brown. Let the cookies cool for a couple minutes on the baking sheet before transferring them to a wire rack to cool completely.

Place a piece of wax paper on your work surface. Set up two cooling racks near your work area.

Place 1 cup white chocolate melting wafers or white chocolate chips into a heat-safe bowl. Microwave until melted, stirring every 30 seconds.

Working one cookie at a time, use an off-set spatula to spread a layer of white chocolate onto the cookie.

Holding the cookie over the wax paper, shake the sprinkles onto the top of the cookie, making sure to cover all of the chocolate. Gently shake the excess sprinkles off of the cookie and onto the wax paper.

Set the cookie on the cooling rack. Repeat with remaining cookies, collecting and reusing the sprinkles from the wax paper as needed.

Let the cookies set for 15 minutes.