Begin by lining two large baking sheets with parchment paper to prevent sticking. Preheat your oven to 350°F (175°C).

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of cornstarch, ½ teaspoon of kosher salt, and 1 teaspoon of baking powder.

In a separate bowl, beat together ½ cup of unsalted butter and ¾ cup of brown sugar using an electric mixer on high speed for about two minutes until light and fluffy.

Add 1 large egg and 1 teaspoon of pure vanilla extract to the creamed butter and sugar and beat until smooth and well-combined.

Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined. Fold in ½ cup of colorful edible sprinkles.

Cover the cookie dough with plastic wrap and place it in the refrigerator to chill for 30 minutes.

After chilling, lightly dust a clean surface with flour and roll out one-third of the dough to about 3/8 inch thick. Cut into fry shapes, approximately ½ inch by 4 inches.

Place the shaped cookie fries on the prepared baking sheets, spaced apart, and freeze for 20 minutes.

Preheat your oven to 350°F (175°C) while the cookie fries chill in the freezer.

Remove the cookie fries from the freezer and bake for 10-12 minutes, or until light golden brown around the edges.

While the Cookie Fries are baking, prepare the sweet cream cheese frosting dip by mixing 4 ounces of softened cream cheese, ½ cup of heavy cream, and 1 cup of powdered sugar until smooth.

Once baked and slightly cooled, serve the cookie fries warm with the sweet cream cheese frosting dip.