With the mixer on medium speed, add in the eggs one at a time mixing until fully combined. Add in the vanilla extract with the last egg.
Add in the sprinkles, Oreo crumbs, and crushed Oreos. Using a rubber spatula, fold everything together until just combined. Cover bowl with plastic wrap and refrigerate for 3 hours.
Measure out 2.5 oz of dough per cookie. Lightly roll the dough into balls using the palms of your hands. Smooth out any cracks. Place the dough balls on a wax paper lined plate and place in the fridge uncovered to firm up, about 20 minutes while the oven preheats.
Once chilled, place the dough balls on the prepared baking sheet and bake the cookies at 350F for 13 minutes, removing them from the oven halfway through baking to bang and rotate the pan. Top them with the crumble as soon as they come out of the oven.
In a medium bowl, whisk together the flour, sugar, and salt. Add the cold butter and using your fingers, work in the butter until it is sandy in texture. Add the sprinkles and vanilla extract and mix with a fork. Bake at 350F for 15 minutes or until light brown.
For the vanilla glaze, In a medium size bowl, whisk together the powdered sugar, vanilla extract, and heavy cream until smooth.