• Pull eggs, butter, and cream cheese out 2 hours before making cookies.
• Pre-heat oven to 350 degrees.

Cookie Dough

• In a bowl of a mixer with a paddle attachment, on medium speed, cream together butter and sugar for 3-5 minutes or until it is white.
• At a slow speed, add in eggs and extract. Once incorporated, add in flour, salt, and baking powder. Mix till combined. Stop every so often, scraping down the sides of the bowl. Add in sprinkles and mix till combined.
• Scoop out 5.5 oz or 6 Tbsp cookies. Roll them into balls and place them on a large baking sheet lined with parchment paper. You will only be able to place about 6 cookies pre tray. With a square of parchment paper and the bottom side of a cup, press the cookie balls down into hockey pucks.
• Bake for 16-18 minutes. Let them rest for 2minutes then GENTLY take the bottom of a cup and smooth out the top of the cookies. This will give you a flat surface to work on. Move to a wire rack and let them completely cool before frosting.

Icing

• To the bowl of a mixer with the paddle attachment, on medium-high speed, cream together cream cheese and butter for 5minutes. Add in extract.
• On slow speed add in powdered sugar ½ cup at a time. Mix till incorporated.
• If the frosting seems too thick add in 1 tsp of milk at a time till you get your desired consistency.
• Add frosting to a piping bag with the large startip or a gallon zip lock bag with the corner cut off. Pipe cookies from the inside out, making a circular motion. Top with extra sprinkles!
• Enjoy