Step 1

Line baking sheets with silicone baking mats or parchment paper. Set aside.

Step 2

In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy, about 2 minutes. Then add the vanilla extract, almond extract, and egg. Beat until well combined.

Step 3

In a medium bowl, sift together the flour, cornstarch, baking soda, and salt. Slowly add the flour mixture to the wet mixture in the bowl of the stand mixer. Continue mixing on low speed until all is added and well combined.

Step 4

Gently stir in the sprinkles. Don't overmix it otherwise they'll start bleeding into the dough.

Step 5

Using a medium cookie scoop, scoop dough to prepared baking sheets then roll between your hands to form a smooth circle. Place back on prepared baking sheet about 1 inch apart.

Step 6

Place in the refrigerator to firm up/chill for 1 hour, otherwise they will spread too much while baking.

Step 7

Right before the cookie dough is done chilling, preheat oven to 375 °F (191 °C)

Step 8

Bake cookies for 10-12 minutes or until the edges start turning very slightly light golden brown. You don't want them to turn golden brown because then they'll be crisp cookies and not soft in the middle. Remember, cookies continue baking even after you take them out of the oven.

Step 9

Once done, remove from oven and cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 10

Store in an airtight container for up to 1 week.