In bowl of stand mixer fitted with paddle attachment, or a large bowl using hand mixer, cream together the butter, cream cheese, sugar, eggs, and extracts until light and fluffy. About 5 minutes.
Scrape down the sides of the bowl with a spatula. Add the flour, corn starch, baking soda, and salt. Mix together on low/medium speed for one minute, until combined.
Refrigerate dough for two hours before baking.
When dough is done chilling, preheat oven to 350 degrees. Line two baking sheets with parchment paper, or spray with non-stick cooking spray.
Pour the sprinkles into a medium bowl, and roll tablespoon sized balls of dough into the sprinkles.
Place the cookies onto prepared baking sheet, spacing 2 inches apart.
Bake for 7-9 minutes. These should not turn golden brown, and will still look wet when they come out of the oven.
Allow cookies to cool on baking sheet for 3-5 minutes before moving to a wire rack to cool completely.