YIELD: 12-18 cookies
Whisk flour, baking powder, salt, granulated sugar and confectioners’ sugar, combine well and set aside. In a separate bowl, place the cream cheese, butter, and mix with an electric mixer until light and fluffy. Add the egg and vanilla, mix well. Add the dry ingredients and mix to combine, knead with your hands until a smooth dough forms if needed. Place the dough in a disc and cover with plastic wrap. Refrigerate for an hour.
Preheat oven to 350F and line a sheet pan with parchment paper. Roll out the dough to your desired thickness, between 1/2 and 1/3 inch. Cut with a round cookie cutter and place on the sheet pan. Bake for 10-12 minutes, do not brown.
While the cookie are cooking make the frosting. Add the butter and cream cheese to an electric mixer and beat with a paddle until smooth. Add the vanilla, salt and powdered sugar, mix slowly until smooth. Add heavy cream until it reaches your desired consistency. Frost cookies and top with sprinkles.
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