- 1 stick unsalted butter, room temperature
- ¾ cup granulated sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon pure almond extract
- 1 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ¾ teaspoon baking soda
- Pinch of salt
- ¾ cup sprinkles
- In a large bowl, beat butter, sugar, egg, and extracts on medium-high with a hand mixer until light and fluffy, about 7 minutes. This mixture may alternatively be beaten in a stand mixer on medium-high for 5 minutes.
- Stop mixing, scrape down the bowl, and then add flour, cornstarch, baking soda, and salt. Mix until just combined, less than 1 minute.
- Add the sprinkles and beat until just combined. Stir the batter by hand to make sure there are no ingredients on the sides or in the bottom that did not get fully incorporated.
- Line a baking sheet with parchment. Using a regular sized ice cream scoop, scoop cookie dough onto the sheet, keeping them as far apart as possible. Cover the tray tightly with plastic wrap and refrigerate for at least 2 hours and up to 5 days.
- When ready to bake, preheat oven to 350 degrees F. Remove the sheet pan from the refrigerator, uncover it, and bake cookies for 15-17 minutes, rotating halfway through and checking frequently after the 12 minute mark for doneness. Cookies should not be brown and should still be quite soft to the touch when done, as they will harden as they cool. Eat cookies warm or cool completely on tray. Cookies may be stored at room temperature in an airtight container for up to 5 days, or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 month. Thaw at room temperature for about an hour or in the microwave 30 seconds – 1 minute.
Recipe adapted from Averie Cooks
- Prep Time: 15 minutes
- Cook Time: 17 minutes