For the Cookies

1. In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and butter.
2. Beat together on high speed for 1 minute to ensure the mixture is smooth and creamy.
3. Add in the powdered sugar and beat together for 20 seconds on low speed to allow the powdered sugar to become incorporated.
4. Increase the mixer speed to high and continue beating for 30 seconds.
5. Add in the flour, baking soda and salt and beat together to incorporate.
6. Next, add in the vanilla and stir until combined. Mix butter extract into one portion of dough.
7. Cover the bowl with plastic wrap and place it into the fridge to chill for at least 1 hour.
8. Once chilled, remove from the fridge, preheat the oven to 350 F.
9. Line a baking sheet with parchment paper. Spoon the dough out in 1 Tbs portions.
10. Roll the dough into balls. Place the balls onto the baking sheet leaving at least 4” of space between them. Slightly flatten the balls.
11. Place the cookie sheet into the oven to bake for 18-20 minutes or until slightly browned around the edges. The cookies will be soft at this point.
12. Once baked, remove from the oven and place onto a cooling rack to cool completely.

For the Frosting

1. Add all of the ingredients to the bowl of a stand mixer fitted with a paddle attachment.
2. Beat together on low speed for 20 minutes to allow the powdered sugar to become incorporated.
3. Increase the mixer speed to high and beat together for 1-2 minutes or until smooth and creamy.
4. Use the back of a spoon to spread frosting onto the top of each cookie. Sprinkle with red and white sprinkles if you so desire.