Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.

In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter and granulated sugar for 1–2 minutes, until light and off-white.

Mix in the egg, vanilla extract, and cake batter extract (or almond extract) until fully combined.

Add the all-purpose flour, baking powder, and baking soda. Mix on low speed or fold gently just until the dough comes together.

Slowly fold in the confetti sprinkles, being careful not to overmix.

Scoop ⅓-cup portions of cookie dough and place onto the prepared baking sheet, spacing evenly.

Bake for 11–12 minutes, until the edges are set and the centers remain soft.

For perfectly round cookies, immediately swirl a round bowl, cup, or cookie cutter around each cookie while warm.

Let cookies rest on the baking sheet for about 10 minutes before transferring.

Beat the butter until smooth and off-white. Gradually add the powdered sugar until fully incorporated and slightly thick.

Add the heavy cream, vanilla extract, and pink food coloring, then whip until light and fluffy.

Pipe the frosting onto cooled cookies in a swirl design. Finish with extra confetti sprinkles, if desired.

Enjoy fresh, or store in a chilled environment for up to 8 days.