Directions

1. In a large bowl, mix flour and other dry ingredients. Whisk to ensure everything has no lumps.
2. Use a hand mixer to beat butter and cream cheese thoroughly until light in another bowl. Add in sugar and eggs before adding extracts. Mix well.
3. Combine the dry and wet ingredients just enough to be thoroughly combined.
4. Preheat oven to 350 °F and line 2 large baking sheets with parchment paper. 
5. Using a rolling pin, flatten the dough into ½ inch thickness. Cut the dough using a cookie cutter. Make as many as you can.
6. Lightly flour surface before laying out dough onto it so you can easily transfer them onto your cookie sheet.
7. Bake for 10-12 minutes. Remove them immediately and set them aside to cool.

For the buttercream:

1. Beat butter in a large bowl with a hand mixer until completely smooth and creamy, for about 2 minutes. 
2. Add powdered sugar and beat for 3 minutes more. 
3. Combine heavy cream, vanilla, and a pinch of salt. Add your choice of food coloring and beat again to combine. 
4. Using a pastry or frosting brush, frost the tops of the cooled cookies. Sprinkle your choice of sprinkles on top.