Instructions

• Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
• Measure 1/4 cup rainbow sprinkles. Reserve 2 tablespoons of the sprinkles for topping and set them aside; use the remaining 2 tablespoons in the dough.
• In a large bowl, combine 1 cup unsalted butter (softened) and 1 cup granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2–3 minutes. (If you are using salted butter, omit the 1/2 teaspoon salt listed in the ingredients.)
• Add 2 large eggs to the butter–sugar mixture, one at a time, mixing until each is incorporated. Scrape the bowl sides as needed.
• Add 1 teaspoon vanilla extract and 1 1/2 teaspoons cake batter flavoring to the wet mixture and mix briefly to combine.
• In the same bowl (or a separate bowl), add 2 teaspoons baking powder, 3 cups all-purpose flour, and the 1/2 teaspoon salt (unless you used salted butter). Mix on low speed just until the flour and leavening are incorporated and no large dry streaks remain. Do not overmix.
• Fold in the 2 tablespoons of rainbow sprinkles reserved for the dough until evenly distributed.
• Portion the dough into 12 equal balls using a 1/4-cup measuring cup (or ~75 g per portion). You may have a very small piece of dough left over.
• Place six dough balls on each prepared baking sheet, spacing them at least 2 inches apart. Using the bottom of a glass or your palm, gently press each dough ball to spread it to just under 1/4 inch thickness.
• Bake the cookies at 350°F for 11–12 minutes for a slightly underbaked, soft center. If you prefer firmer, more well-done cookies, bake 1–2 minutes longer. Rotate pans front-to-back halfway through baking if your oven runs unevenly.
• Remove the baking sheets from the oven and let the cookies rest on the sheets for 2 minutes. Transfer the cookies to a wire cooling rack and cool completely before frosting.
• Make the frosting: in a medium bowl, combine 4 ounces softened cream cheese, 3 tablespoons softened butter, 2 cups powdered sugar, 3 tablespoons milk, and 1/2 teaspoon cake batter flavoring. Beat with an electric mixer until smooth and spreadable.
• Transfer the frosting to a piping bag fitted with a medium tip (or use a small spatula). Pipe each cookie in a pinwheel pattern, starting from the center and working outward. Immediately sprinkle the reserved 2 tablespoons of rainbow sprinkles over the fresh frosting.
• Let the frosted cookies sit for about 30 minutes to allow the frosting to set before serving.