Funfetti Cookies

1. Preheat oven to 350°F/177°C.  Line two baking sheets with parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
3. In a large bowl, using a hand-held mixer or stand mixer with the paddle attachment, beat the butter on medium speed until completely smooth and creamy. Add the sugars and mix until light and fluffy, about 2-3 minutes.
4. Add the egg and vanilla and mix until combined. Scrape down the sides and bottom of the bowl.
5. Reduce the mixer to low speed. Add the dry ingredients and mix until combined. Add the sprinkles and mix until incorporated.
6. Scoop the dough into 1 1/2 tablespoons and arrange on the prepared baking sheets leaving 2 inches between each cookie. Gently press down on each cookie to slightly flatten.
7. Bake for 10-11 minutes, one baking sheet at a time, until cookies are lightly browned around the edges (but the center is still soft). Allow cookies to cool on the baking sheet for 5 minutes, and then transfer to a wire rack to cool completely.

Cream Cheese Frosting

1. In a large bowl, using a hand-held mixer or stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth and creamy, 2-3 minutes.
2. Add the powdered sugar and vanilla and mix on low speed until completely incorporated.
3. Add 1 tablespoon of cream or milk for a thinner consistency. Increase the mixer to high speed and beat for 2-3 minutes.
4. Arrange half of the cookies on a work surface with the bottoms facing up. Using a piping bag fitted with a pastry tip, pipe the frosting in the middle of the cookies, leaving a 1/2-inch border. Top with the remaining cookies and gently sandwich them together.