2 sticks butter, at room temperature
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1 large egg
2 1/2 cups all-purpose flour
1/4 cup cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
Heaping 1/4 cup sprinkles
Prep. Preheat oven to 375 degrees. Line a cookie sheet with a Silpat baking mat or spray with baking spray. Set aside.
Mix. In the bowl on a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes.Add the vanilla, almond extract, and egg and mix until well-combined.
Whisk. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Slowly add to the wet ingredients, mixing on low speed until thoroughly combined.
Sprinkles! Gently stir in the sprinkles, being careful not to over-mix.
Bake. Scoop dough using a cookie scoop and place on baking sheet 1-inch apart. Bake for 10-12 minutes, or until just light golden brown. Let cool for 3 minutes on the baking sheet before transferring to wire racks to cool completely.
Makes about 3 1/2 dozen cookies.