• In a large mixing bowl, cream together butter and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl. Add egg and egg yolk and vanilla and mix for 1 minute longer.
• Fold in flour, baking powder, and salt.
• Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. Roll the dough out to about 1/4 to 1/2 inch thickness, depending on how thick you want your cookies to be. Lightly sprinkle one of the rolled-out doughs with flour. Place a piece of parchment paper on top. Place the second rolled-out dough on top. Cover and refrigerate for at least 1–2 hours
• After the dough has chilled, remove from the refrigerator. Line baking sheets with parchment paper sheets. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and repeat the process.
• Preheat oven to 350 degrees. Place on a light-colored baking sheet and bake for 7-10 minutes or until lightly golden on the edges but still soft in the center. Let cool.

Sugar Cookie Frosting:

• In a mixing bowl, cream softened butter and cream cheese for 2-3 minutes. Scrape the sides of the bowl. Add powdered sugar and vanilla bean paste. Ad more powdered sugar for a thicker frosting. If you desire a thinner frosting, add 1-2 teaspoons of heavy cream.
• Add food coloring, if desired. Spread onto cooled cookies or place the frosting in piping bags or decorating tool and pipe the frosting onto the cookies. Top with your favorite sprinkles. May serve chilled. If chilling in the refrigerator, make sure to place in an air-tight container.