Ingredients:

  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 large egg, room temperature
  • 2 tsp clear vanilla extract
  • ½ tsp almond extract
  • 3 cups all-purpose flour, spooned and levelled
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • ½ cup rainbow sprinkles (jimmies)
  • 1 cup confectioners' sugar (for glaze, optional)
  • 2 Tbsp milk (for glaze, optional)
  • ½ tsp clear vanilla extract (for glaze, optional)

Instructions:

  1. Prep Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Cream Butter and Sugar: In the bowl of an electric mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy (3-5 minutes). Scrape down the bowl halfway through.
  3. Add Wet Ingredients: Beat in the egg until just combined. Mix in the clear vanilla extract and almond extract.
  4. Combine Wet and Dry: Reduce the mixer speed to low. Gradually add the dry ingredient mixture to the wet ingredients, mixing only until just combined and a soft dough forms. Do not overmix!
  5. Fold in Sprinkles: Use a rubber spatula to quickly fold in the rainbow sprinkles. Mix only until evenly distributed.
  6. Chill the Dough: Shape the dough into a thick disc, wrap tightly in cling film, and refrigerate for a minimum of 2 hours, or ideally overnight (this is crucial for preventing spread).
  7. Preheat and Prep: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  8. Scoop and Flatten: Use a cookie scoop (preferably 3 Tbsp size) to portion the chilled dough into balls. Roll the balls briefly, then lightly flatten the top of each ball slightly. Place 2 inches (5 cm) apart on the prepared baking sheets.
  9. Bake: Bake one sheet at a time for 12–14 minutes, rotating the pan halfway through. The edges should be set and lightly golden, but the centre should still look slightly pale and soft.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  11. Mix Glaze (Optional): Whisk together the sifted confectioners' sugar, vanilla extract, and milk until smooth.
  12. Glaze Cookies (Optional): Once the cookies are completely cool, drizzle or spread a thin layer of glaze over the top. Let the glaze set for 30 minutes before serving.