Cream together the butter and granulated sugar. In a separate bowl, mix the flour, baking soda and baking powder. Beat in the egg and 1 tsp vanilla to the butter mixture and add in the dry ingredients a little at a time until fully incorporated. Add in enough of the milk to make the mixture moist but not wet.
Place cookie dough in the fridge for at least one hour until ready to make the cookies.
Preheat oven to 375 degrees. Take 1 Tbls full of the cookie dough batter and roll into balls. Place on ungreased cookie sheet about 2 inches apart. Gently press down the dough balls so they are flat on the top. Bake 8-10 minutes or just until the edges start to turn a light golden brown.
Take out of the oven and place entire sheet tray on wire rack for 5 minutes. Take cookies off the sheet tray and on to the wired rack to cool completely.
While cookies are cooling, make the glaze by beating the cream cheese with the powdered sugar. Add in the vanilla, lemon juice and zest. Mix to combine.
Spread a teaspoon amount of the glaze on top of each cookie. Let sit out until glaze hardens, it may still be a bit tacky. Add on your sprinkles, serve and enjoy!
This glaze will be a little tacky so if you want to store them, either don't stack them or place wax paper between the layers.