Before you start mixing, ensure your kitchen is clean and organized. Gather all your ingredients, and set your butter and cream cheese out to soften at room temperature. Preheat your oven to 350°F and line 2-3 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.

Using a stand mixer on medium speed, beat the softened butter and granulated sugar together for about 1-2 minutes until light and fluffy. Scrape down the bowl as needed.

Add in the room temperature egg and vanilla extract to the butter mixture and beat on medium-low until well combined, about 30 seconds.

Gradually add the flour mixture to the wet ingredients in two parts, mixing on low speed just until the dough comes together.

Fold in the Christmas jimmies sprinkles with a rubber spatula until evenly distributed.

Using a 3-tablespoon cookie scoop, place the dough onto your lined baking sheets, rolling each scoop into a ball and flattening gently.

Bake the cookies in the preheated oven for 9-11 minutes until set at the edges and soft in the center.

After removing from the oven, gently shape each cookie into a perfect circle using a larger cookie cutter or glass.

Allow cookies to cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

In the stand mixer, beat the softened cream cheese and salted butter on low speed until smooth.

Add the vanilla extract and a pinch of salt, mixing until just combined.

Gradually add the sifted powdered sugar in three parts, mixing on low speed until just combined each time.

Slowly drizzle in the cold heavy cream while whisking on low speed until stiff peaks form.

Once the cookies are completely cooled, pipe the frosting in a spiral pattern over the cookies or use a spatula to create swirls.

Finish each cookie with a sprinkle of Christmas jimmies just before serving.