Start by creaming together the butter and sugar in a mixing bowl, using a stand mixer or hand mixer. Mix until it’s nice and fluffy.

Next, add in the egg and vanilla extract. Blend until everything is well mixed.

Now, slowly incorporate the flour and salt. Mix on low speed until just blended together.

Pour in the milk and mix again. The dough should be thick enough to pipe but not too runny. If it feels too dry, add a touch more milk.

Grab a piping bag fitted with a large tip and fill it with your dough. Pipe 2-inch swirls onto a baking sheet, leaving about 3 inches of space between them.

Chill the piped cookies in the fridge for 15-20 minutes. This helps them hold their shape while they bake.

While they’re chilling, preheat your oven to 350°F.

Bake the cookies for about 15 minutes, or until the edges turn a lovely golden brown.

After baking, let them rest on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.

While your cookies cool, melt the chocolate. You can do this in a double boiler or in the microwave, microwaving in 20-second bursts and stirring in between.

Dip about two-thirds of each cookie into the melted chocolate and place them on parchment paper. Sprinkle with the colorful sprinkles and let them set completely.