In a medium dish combine flour, baking powder, cornstarch and salt.

Meanwhile, in a separate dish, beat cream cheese and butter, for about 2-3 minutes at medium speed until it’s light and fluffy.

Then, add eggs, vanilla and heavy cream and beat some more, until it’s combined. Next add powdered sugar, change the speed to low and mix until it’s fluffy, then gradually add flour mixture and continue mixing at low speed, until it’s nicely incorporated. Do not overmix. The dough will be very sticky. Finally add 6 tablespoon of sprinkles and fold so that they are evenly spread.

Cover the dish, chill it in the fridge for an hour or until it’s solid enough that you can make balls out of it.  

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper or a silicone mat, then scoop 1 spoonful of dough and put it in the dish with nonpareil sprinkles and roll until nicely coated, then make balls with your hands.

Place the balls of dough in the baking sheet, 1 inch apart. Bake for 8-10 minutes or until the bottom side of the cookie gets light brown. Do not let them overbake.

Take them out of the oven and leave in a baking sheet for a few minutes, then transfer to a wire rack.