Preheat oven to 350 degrees.

1. Cream together butter and sugar in a mixer with a paddle attachment. Mix for a couple of minutes until light and smooth.
2. Add in cream cheese, eggs, and vanilla and mix well.
3. Meanwhile, in a seperate bowl sift together flour, baking powder, baking soda, and salt. Slowly add the dry ingredients into the wet and mix well.
4. Take a ball of dough about the size of a baseball and roll into a smooth ball.
5. Sprinkle some flour on a flat surface and roll out the dough with a rolling pin to about 1/4 inch thick.
6. Cut out desired shapes and place on a cookie sheet lined with parchment paper, leave about 1 inch in between each cookie. Continue to use the dough until it is all done.
7. You can also just use a 1 inch ice cream scooper and then smoosh the cookies with the back of your hand as I do above.
8. Bake for 10-11 minutes, then immediately remove from the oven. The cookies will appear under-baked a bit but this is what you want.
9. Transfer the cookies to a cooling rack and repeat the process until all of the dough is gone.

Frosting

1. Beat cream cheese with a mixer for about 30 seconds, then add in powdered sugar, one cup at a time. Add in vanilla. food coloring, lemon juice and 1-2 tablespoons of milk and mix until light and fluffy. Use a knife to slather each cookie with frosting.
2. Top with sprinkles.