Place your sugar cookies into a food processor and blend until you have fine cookie crumbs.
Pour your crumbs into a bowl and add your funfetti mix. Stir to combine
Melt your butter in a saucepan and add in your condensed and evaporated milk and let them meld together. Pour into your crumb mixture and stir until combined. Place cookie butter in fridge until cooled.
Once your cookie butter has cooled a bit, mix in as many sprinkles as you like (the more the better) and it’s ready to eat! Cookie butter should be stored in the fridge in an airtight container (if you have any left to store!).