Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
In a large bowl stir together the flour, baking powder, and salt, set aside.
In the body of a stand mixer with the paddle attachment, cream the butter with the sugar for 3 minutes until light and fluffy.
Add the egg whites into the bowl in three batches, mixing fully before adding the next.
Add the cake batter extract and vanilla extract, and mix it in.
In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop! Scrape down the sides as needed.
Add the sprinkles and stir until evenly distributed.
Portion the cookie dough into 12 even-sized portions. Roll them into a smooth ball and place them on the sheet trays, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.
Gently press down on the cookie dough balls and flatten them out into a large flat circle.
Bake for 13-15 minutes until lightly golden brown and they appear dry in the center of the cookies.
Let the cookies cool completely on the sheet trays.
While the cookies are cooling, make the frosting by placing the butter and cream cheese into the body of a stand mixer with the paddle attachment. Cream until smooth and combined.
Add the powdered sugar a little at a time until fully mixed in, and scrape down the sides as needed.
Add the heavy cream and vanilla, stir to combine then place the mixer on medium-high speed and whip until light and fluffy for 3 minutes.
Add pink food coloring a little at a time until you reach your desired shade.
Place the frosting into a piping bag with an open round decorating tip. Pipe the frosting into a swirl shape and add more sprinkles on top, serve immediately.
Notes
We use a Wilton 1A tip for frosting.
Our favorite food coloring is Americolor deep pink gel for this, less coloring is needed to achieve the color.
You can use any of your favorite sprinkles if you cannot find the ones we used here.
These can be frozen, see above on how to do that.
I don't suggest substituting anything otherwise it would not have the flavor or texture we are trying to achieve.
You can easily double this recipe to have more on hand or save for later.