Preheat oven to 350 line a baking sheet with parchment paper.

In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment cream butter, shortening, and sugar together until well mixed.

Add in eggs, vanilla, and dry pudding mix. Continue mixing until thoroughly incorporated.

In a separate bowl combine flour, baking powder and salt.

Add the flour mixture to the butter mixture a little bit at a time mixing between additions and scraping down the sides of the bowl, until all of the dry ingredients are incorporated.

Using a dough scoop or spoon drop dough by tablespoonfuls onto the prepared baking sheet, about 2 inches apart.

Bake for 12-15 minutes or until set and lightly golden brown around the edges.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely.

In a large mixing bowl with an electric mixer beat butter until light and fluffy. Add in powdered sugar and heavy cream a little at a time alternating and mixing between additions. Continue adding and mixing until all the powdered sugar and cream has been added. Add in vanilla and salt and mix until well incorporated.

Add food coloring if desired and mix, add additional food coloring until desired color is reached. You can also separate the frosting into smaller bowls to color separately if you want more than one color of frosting. 

Spread frosting on cooled cookies, sprinkle cookies with sprinkles or other decorations if desired.