Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Cream together the softened unsalted butter, granulated sugar, and light brown sugar for 2-3 minutes until fluffy.

Add the large eggs one at a time, mixing thoroughly, then incorporate the cake batter extract until smooth.

In a separate bowl, whisk the baking powder, salt, and all-purpose flour until mixed. Gradually add to wet ingredients, stirring gently.

Fold in the rainbow sprinkles until evenly distributed throughout the dough.

Drop 2-3 tablespoons of dough onto the prepared baking sheets, slightly flattening each mound.

Bake smaller cookies for 13-16 minutes, or larger ones for 18-20 minutes until golden at the edges.

Cool cookies on the baking sheets for about 5 minutes before transferring to wire racks.

For frosting, beat together softened butter and powdered sugar until fluffy, then mix in heavy cream and additional extract to desired consistency.

Frost cooled cookies with frosting and add extra rainbow sprinkles if desired.