Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together 2 cups of flour, 2 tablespoons of cornstarch, 1 teaspoon of kosher salt, and 1 teaspoon of baking powder.

In a large mixing bowl, use an electric mixer to beat 1 cup of unsalted butter and 1 cup of brown sugar until light and fluffy, about 2 minutes.

Add 1 large egg and 2 teaspoons of pure vanilla extract to the creamed mixture and mix until fully incorporated.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined, and fold in ½ cup of edible confetti.

Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.

Roll out the chilled dough on a lightly floured surface to about 3/8 inch thickness.

Cut the dough into fry shapes, approximately ½ inch by 4 inches, and place on the prepared baking sheets.

Freeze the cookie fries for 20 minutes to help them keep their shape while baking.

Bake the cookie fries for 10-12 minutes until set and light in color.

While baking, whisk together ½ cup of heavy cream, 4 ounces of cream cheese, and 1 cup of powdered sugar until smooth.

Let the cookie fries cool for a few minutes before serving with the frosting dip.