In a large mixing bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle mixing attachment, cream together the butter, cream cheese, and powdered sugar until light and creamy.
Add the egg yolks and vanilla extract to the creamed sugar. Mix in until combined, scraping down the sides of the bowl as needed, until the mixture is whipped and light.
In a medium-size mixing bowl, stir together the flour, salt, and baking soda until combined.
Add the flour mixture to the butter mixture and slowly mix in until the dough forms, scraping down the sides of the mixing bowl as needed, until combined.
Mix the food coloring into the dough, if using, and load the cookie press with the dough.
Press the cookies 1 ½ -2 inches apart on unprepared baking sheets (no grease, parchment paper, or silicone baking mats, etc.).
Dust the cookies with sprinkles, if using.
Bake the cookies for 6-8 minutes, or until cooked through and just golden on the bottom.
Remove the cookie trays from the oven. Cool the cookies on the baking sheets for 5 minutes. Move to wire cooling racks and cool until room temperature. Enjoy!
Notes
How to separate eggs: https://youtu.be/X3tzp_Sws2gLeftover cookies store covered at room temperature for 2-3 days. They can be frozen in a freezer-safe container for up to 3 months.