To make the cookies:
Preheat oven to 350°F and line 2 baking sheets with parchment paper, set aside.
In a bowl combine flour, baking powder, and salt, set aside.
In another bowl beat butter and sugar until light and fluffy, about 3 to 4 minutes. Scrape the sides and bottom of the bowl periodically.
Add in eggs, one at a time, beating well after each addition.
Add in vanilla.
Gradually add the dry ingredients until completely incorporated.
Use a rubber spatula to gently fold in the sprinkles.
Use a 1/3 -dry measuring cup to scoop 12 large portions of dough. Roll each portion of dough in your hands to make a nice round ball. Flatten the cookies gently to resemble a hockey puck.
Arrange 6 cookies per tray and bake until the centers of the cookies puff up and are no longer glossy. These cookies won’t get golden on the edges like a traditional cookie, about 11 to 12 minutes.
Let cookies cool on the baking tray for 1 to 2 minutes before transferring onto a wire rack to cool completely.
To make the frosting and assemble the cookies:
In a large bowl beat butter and cream cheese until smooth and lump free, about 3 to 4 minutes, scrape the bowl frequently.
Beat in vanilla.
Gradually add in powdered sugar. If the frosting is looking too thick, add in heavy cream 1 tablespoon at a time.
Fit a pastry bag with a round tip and fill the bag with frosting. Pipe the frosting in a spiral motion on top of the cooled cookies.
Garnish with sprinkles, serve, and enjoy!
