In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. In a separate bowl, beat 1 cup of softened unsalted butter and 1 cup of granulated sugar together until fluffy and light, about 2-3 minutes. Mix in the seeds from 1 whole vanilla bean and 1 large egg, followed by 1 teaspoon of pure vanilla extract. Gradually combine the dry ingredients with the wet until a soft, slightly sticky dough forms.

Once the dough is ready, divide it in half and roll each portion between two sheets of parchment paper to about ¼ inch thickness. Wrap the rolled-out dough in plastic wrap and refrigerate for at least 2 hours.

Preheat your oven to 350°F (177°C). Take the chilled dough out of the fridge and cut it into festive shapes using cookie cutters. Place the shaped cookies on a parchment-lined baking sheet, leaving some space between each one. Bake for about 12 minutes, until the edges are just lightly golden, then allow the cookies to cool on wire racks before frosting them.

While the cookies cool, prepare the buttercream frosting. In a mixing bowl, beat together ½ cup of softened unsalted butter and the seeds from another vanilla bean until creamy. Gradually add 2-3 cups of confectioners’ sugar, alternating with 2-4 tablespoons of heavy cream, and a pinch of salt. Beat until you achieve a smooth and spreadable consistency.

Once the cookies are completely cool, use a spatula or piping bag to frost each cookie generously with the vanilla bean buttercream. Add gel food coloring to achieve a festive look, then sprinkle with colorful sprinkles.