For the Cookies • 1 cup unsalted butter softened (226g) • ¾ cup granulated sugar (150g) • 1 large egg + 1 large egg white • ½ teaspoon clear vanilla extract may substitute regular vanilla extract • 3 ¼ cups cake flour (375g) • 1 Tablespoon cornstarch • 1 teaspoon baking powder • ¾ teaspoon table salt

For the Frosting • 4 Tablespoons unsalted butter  softened (57g) • 4 oz cream cheese softened (use full-fat “brick-style” cream cheese) (113g) • 2 ½ cups powdered sugar (315g) • ½ teaspoon clear vanilla extract may substitute regular vanilla extract • ⅛ teaspoon salt • 1 batch confetti crumbs

Combine softened butter and granulated sugar in a large bowl and use an electric mixer (or stand mixer) to beat until light, creamy, and well-combined.

Stir in egg, egg white, and vanilla extract until completely incorporated.

In a separate bowl, whisk together cake flour, cornstarch, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring on low-speed until completely combined (I’ll usually add the flour mixture in 4 parts). 

Form dough into a 1” thick disk and wrap with plastic wrap. Refrigerate for at least 1 hour before proceeding.

Remove chilled dough from the refrigerator and transfer to a clean, lightly floured surface. Use a rolling pin to roll dough to be between ¼-½” (about 1 cm) thick.

Use a 2” (5cm) round cookie cutter to cut out cookies as close together as possible and place on prepared baking sheet, spacing cookies at least 2” (5cm) apart.

Bake in 350F (175C) oven for  8-10 minutes. Allow cookies to cool on their baking sheet for at least 5-10 minutes before carefully removing to a cooling rack to cool completely. 

On to the Frosting!  Combine butter and cream cheese and use an electric mixer to stir together until smooth, creamy, and lump-free.

Gradually add half of the powdered sugar to the butter mixture. Stir in vanilla extract and salt. Mix until well combined. 

Add remaining powdered sugar and mix until completely combined.

Pipe or spread frosting over cooled cookies (I use a ½” open tip for piping).

Immediately top with confetti crumbs, if using (or just top with sprinkles!). Enjoy!