• Preheat the oven to 350 degrees, line two baking sheets with parchment paper and set aside.
• In the bowl of a stand mixer, combine the softened butter, sugar, and powdered sugar. Cream until smooth.
• Add in the egg and vanilla. Mix on low until combined, scraping the sides often.
• Add in the flour, salt, and baking powder, and mix until combined.
• Add in the sprinkles and mix thoroughly, scraping the sides as needed.
• Measure out the cookie dough with a large ice cream scoop. Divide the dough between 8-10 large cookies and place on the baking sheets with plenty of room to allow for spreading.
• Bake in the preheated oven for 12 minutes. Allow to cool on the baking sheets.

For the frosting -

• In the bowl of a stand mixer, combine the softened butter, powdered sugar, and emulsion (or cake batter flavoring). Mix on low until combined.
• Add in the heavy cream and mix on low until combined. Scrape the sides often and then increase the speed to medium and mix until smooth and fluffy.
• Transfer the frosting to a piping bag and set aside.

To make the whipped cream -

• In the bowl of a stand mixer, combine the heavy cream, vanilla, and powdered sugar. Mix on low for about 2 minutes and then increase the speed to medium and whip until stiff peaks.
• Transfer the whipped cream to a piping bag fitted with a large star tip.

To assemble -

• Once the cookies are cool, pipe a swirl of frosting onto each cookie.
• Top with a small dollop of the whipped cream. Decorate with additional sprinkles on top.