Combine the flour, baking soda, and salt in a medium bowl and set aside.

Using an electric mixer, cream together the butter with the granulated and brown sugars.

Add the eggs, then the vanilla and mix until combined.

On low speed, gradually add the flour mixture until blended.

Shape the dough into 4 logs. Wrap in plastic wrap and chill for at least 60 minutes or overnight.

Preheat the oven to 350°F.

Unwrap the cookie logs and cut into ¼-inch slices. Place on cookie sheets lined with parchment paper.

Bake 8 to 12 minutes or until the cookies are lightly browned.

Remove from the cookie sheets and allow to cool completely on a cooling rack.

Add the cream cheese frosting to a disposable pastry bag with a 1M decorating tip. Immediately add the sprinkles.