Preheat oven to 350 F. Prepare baking pan with parchment paper or reusable baking mat.
In a large bowl combine flour and baking powder and set aside.
1 1/2 cups all-purpose flour, 1 tsp. baking powder
In another bowl mix with electric mixer unsalted butter with powdered sugar until smooth. Add vanilla extract and egg. Beat all ingredients together.
1/2 cup unsalted butter, 1/3 cup powdered sugar, 1/2 tsp. vanilla extract, 1 egg
Add dry ingredients to the wet and knead by hand or with the mixer and dough attachment.
Divide the dough into two sections. Flour the surface and roll out one section until it's about 1/4 inch thick, adjusting thickness based on your cookie preference. Cut out the cookies using a cookie cutter. Repeat the process with the second section of dough. Work with the dough until you have cut out all the cookies. Arrange them neatly on parchment paper.
Flour for dusting
Bake for 6 to 10 minutes, beginning to check for doneness after 6 minutes to prevent burning.
Cool off cookies completely before frosting.
To make the frosting mix cream cheese, powdered sugar and unsalted butter with electric mixer until smooth.
4 oz. cream cheese, 3 Tbsp. unsalted butter, 5 Tbsp. powdered sugar
Decorate each cookie with frosting using spoon or piping bag.
Decorate with sprinkles and berries.
1/4 cup sprinkles, 10 strawberries, 10 blueberries
They are fine for a day on the countertop but they should be stored in airtight container in the fridge if you keep them longer then 1 day since they are frosted with cream cheese.