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Step 1
In the bowl of a stand mixer or a mixing bowl, beat the butter and powdered sugar together until light and fluffy, about 5 minutes for a stand mixer, 7 minutes for a hand mixer. You will notice the mixture getting very light in color.
Step 2
Beat in the almond extract until completely combined.
Step 3
In a small bowl, whisk together the all purpose flour and corn starch. Mix into butter mixture in three separate additions, mixing just until combined each time.
Step 4
Transfer dough to an airtight container or bowl covered with plastic wrap and chill 2 hours.
Step 5
Preheat oven to 300°F. Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
Step 6
Scoop chilled cookie dough and roll into 1 inch balls. Place on prepared baking sheet about 1 to 2 inches apart.
Step 7
Dip a fork into powdered sugar, corn starch or flour and gently press the tines of the fork onto the top of each cookie dough ball.
Step 8
Top each cookie with desired sprinkles or leave plain.
Step 9
Bake for 10 to 12 minutes. Bottoms of cookies should be very lightly golden brown. Let cookies rest on baking sheet before transferring to a cooling rack to cool completely. Cookies are very fragile when warm so be careful when moving.
Step 10
Store cookies in an airtight container at room temperature for up 1 week.