Ingredients:
- 1 cup salted butter AT ROOM TEMP
- 1½ cups granulated sugar
- 1 large egg AT ROOM TEMP
- 2 tsp. vanilla
- ½ tsp. almond extract
- ½ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. salt
- 2¾ cups all-purpose flour (380g; don't pack tightly in measuring cup.)
- ½ cup rainbow jimmie sprinkles (My fave are these from target.)
- ¼ cup granulated sugar (for rolling cookies in)
- BUY THIS (number 12) cookie scoop (measures 4 tablespoons). It makes the best-sized cookies.
Directions:
- Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Place the butter and sugar in a stand mixer fitted with a paddle attachment (or in a large bowl using a mixer/beaters. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add egg, vanilla, and almond extract and mix on low until smooth, about 30 seconds.
- Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in sprinkles.
- Scoop the dough (using the cookie scoop I linked). Roll in sugar and add more sprinkles to the top if you like. (I didn't add more sprinkles.)
- Place 6 cookie dough balls on your lined baking sheet. Bake the cookies for 10-13 minutes. You're looking for a light golden brown around the edges, and some crackling along the top. Be careful not to overbake, or you will lose the chewy factor we are going for.
*www.thesaltedsweets.com