In the bowl of a stand mixer, cream together the butter, sugar, and Jell-O pudding mix until light and fluffy. Add in the egg.

Beat in the flour and baking soda until a crumbly dough forms. Drizzle in the heavy cream until the mixture becomes soft and stays together easily.

Place the dough on some plastic wrap, pat into a circle, wrap tightly, and refrigerate for at least 30 minutes.

When ready to bake, preheat the oven to 350F.

Flour your work surface well, place the dough on top, and using a floured rolling pin, create a rough rectangular shape of ⅛" thickness.

Using a pizza cutter, trim the uneven edges and proceed to cut triangles out of the dough.

Place the cookies on a baking sheet lined with parchment, and chill for 10 minutes before baking.

Transfer directly from fridge to oven, and bake 10-12 minutes, until the cookies appear dry but not too browned. Let cookies cool slightly before decorating.

When ready to decorate, melt the Baker's white chocolate and semi-sweet chocolate in separate microwave-safe containers in 30 second intervals until smooth.

Transfer each type of chocolate to a separate zip-top container, snip the corner, and drizzle the cookies as desired. Top with sprinkles, and enjoy!