Preheat the oven to 350 degrees. Line two cookie sheets with parchment or spray with non-stick spray.

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.

Add in the eggs and flavoring - mix well.

Combine with the baking powder and flour. Stir well - scraping the sides and mixing again until thoroughly combined.

Add in the sprinkles and gently fold in by hand.

Measure out equal portions of the cookie dough - about the size of tennis ball and then flatten and shape into a hockey puck-looking disc shape. These cookies will spread, so allow at least two inches around each cookie. Bake in preheated oven for approximately 14-16 minutes or just until the center is no longer shiny and the edges are slightly browned.

Allow to cool before decorating.

To make the frosting: Combine the butter and cream cheese in the bowl of a stand mixer. Add in the cake flavoring and 2 tablespoons of milk, in addition to the powdered sugar. Mix on low speed until the powdered sugar is incorporated. If the mixture appears too dry and crumbly, add in another tablespoon of milk and mix on medium/high for about a minute until stiff in consistency and smooth. Scrape the sides if needed and mix again.

Once ready, transfer the frosting to a pastry bag fitted with a large round tip and pipe onto the cookies.

Decorate with additional sprinkles if desired.