Step 1

In a medium bowl, whisk together the flour, baking soda and salt.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil and sugar on medium for 2 minutes, until sort of fluffy (it won’t look quite the same as with regular butter).

Step 3

Add in the egg, egg yolk, vanilla and almond extract and beat again for about 30 seconds, until well combined.

Step 4

With the mixer on low, add in the flour mixture and mix until combined. If using, gently fold in the sprinkles with a spatula.

Step 5

Line a large plate with parchment paper, then scoop about 1 ½ to 2 tablespoons of the dough and form into balls about 1 ½ inches in size. Roll in the sugar OR gently press the tops with extra sprinkles, then place on the plate (they can be touching / close together).

Step 6

Transfer to the refrigerator and chill for about 1 ½ to 2 hours.**

Step 7

Toward the end of the chill time, preheat the oven to 350ºF. Line a large baking sheet with parchment paper.

Step 8

Arrange the chilled dough balls on the prepared baking sheet about 2 to 3 inches apart. (If baking in batches, keep the remaining dough balls in the fridge.)

Step 9

Bake for about 10 to 12 minutes, until the cookies are just set (they’ll look a little underdone in the centers but that’s okay - don’t over bake!). Let the cookies cool for about 10 minutes, then remove to a wire rack.