• Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a stand mixer, mix the butter with the granulated sugar until fluffy.
• Little by little add in the confectioner's sugar. Mix until combined.
• Add the vanilla, and one egg at a time.
• Add the cream cheese and mix until combined.
• In another bowl, sift the flour, baking soda, and baking powder.
• Slowly add the dry ingredients to the butter mixture until everything comes together. Do not over mix.
• Place the mixture in the refrigerator for at least an hour so it is easier to handle.
• With a small cookie scoop, scoop round balls onto the prepared baking sheet. Place them on the baking pan around 2 inches apart. They really do expand, so keep that in mind.
• Bake for 12 minutes or until they are starting to brown.
• Allow to cool completely before removing.

Frosting

• Beat the butter with a stand mixer, until light and fluffy.
• Add the sugar little by little until fully combined.
• Add the vanilla and whipping cream. Mix until combined.
• Spread some of the buttercream frosting with a spatula over each cookie and top with sprinkles. Let the frosting firm up before serving.