Cookies
1 cup unsalted butter If you use salted butter omit the 1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 teaspoon salt
1 teaspoon vanilla extract
1 1/2 teaspoon cake batter flavoring
2 teaspoons baking powder
3 cups all-purpose flour
1/4 cup rainbow sprinkles
Cream Cheese Cookie Frosting
4 ounces cream cheese softened
3 tablespoons butter softened
2 cups powdered sugar
3 tablespoons milk
1/2 teaspoon cake batter flavoring
Cookies
Preheat the oven to 350°F.
In a large bowl combine butter and granulated sugar. Cream butter and sugar together with an electric mixture unil the butter is light and fluffy.
After the butter and sugar are light and fluffy, add 2 large eggs and mix well.
Add salt, vanilla extract, cake batter flavoring, baking powder, and flour to the butter mixture. Mix until the flour is well incorporated.
Add 1/4 cup rainbow sprinkles, and mix into batter.
Portion the cookie dough into 12 dough balls with either a 1/4 cup measuring cup. You can use a scale to portion the dough by 75 grams. You will have a very small portion left over.
Place the dough balls onto two parchment-lined baking sheets. Place six dough balls on each sheet. Press each dough ball gently with a glass to spread them out to just under 1/4 inch thickness.
Bake cookies for 11 to 12 minutes, for a slightly underbaked texture. Add a minute or two if you want them more well done.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack to cool completely before applying frosting.
Frosting
Combine all the frosting ingredients in a medium mixing bowl and blend until smooth using an electric mixer.
Place the frosting in a piping bag with a medium tip. Pipe the frosting onto cookies in a pinwheel pattern, starting from the center and working outward, and immediately top with sprinkles.
Allow the frosting to sit for 30 minutes to stiffen before serving.