Measuring cups and spoons or digital kitchen scale
Baking sheet(s)
Parchment paper
Mixing bowl
Hand or stand mixer
Fine mesh sieve
Rubber spatula or wooden spoon
Medium-sized cookie scoop 2 tablespoon capacity
Wire cooling rack(s)
Ingredients
½cupbuttersoftened
1cupgranulated sugar
1large egg
1 ½teaspoonsalmond extract
1 ½cupsall-purpose flour
½teaspoonbaking soda
¼teaspoonsalt
¼cuprainbow jimmies sprinklesplus extra for dipping (optional)
Instructions
Preheat the oven to 350ºF (180ºC) and line two baking sheets with parchment paper. Set aside.
Add the butter and sugar to a mixing bowl. Use a hand or stand mixer on medium-high speed to beat the two together until well combined, about 1 to 2 minutes.
Add the egg and almond extract to the bowl and mix until smooth and creamy, about 1 minute.
Sift in the flour. Add the baking soda and salt. Switch to a spatula or wooden spoon and stir the dough until about halfway mixed. Add the sprinkles and continue to fold the dough until the flour is mixed in.
Use a medium cookie scoop (approximately 2 tablespoon capacity) to scoop all of the dough. You should have about 18 scoops of cookie dough. Lightly press the top and sides of each dough ball in extra sprinkles to coat (optional). Place 9 cookies on each baking sheet evenly spaced apart. Place the baking sheets in the oven and bake the cookies for 12 to 14 minutes. The cookies should be pale, with no golden edges, and slightly underdone in the middle. Transfer the baking sheets to wire racks to cool for 10 minutes before transferring the cookies directly to the wire racks to cool completely.
Notes
This recipe doubles well.
If you'd rather make plain sugar cookies, simply omit the sprinkles.
When rolling the dough balls in sprinkles, you may need to press them gently to help the sprinkle stick. Use your hands to gently reform the dough into balls before placing them on a baking sheet.
Allowing the cookies to cool for 10 minutes on the baking sheets lets them set up properly and prevents them from falling apart. It also helps retain moisture.
Storage
Store the cookies in an airtight container at room temperature for up to one week.
The cookies freeze well. Transfer the cooled cookies to an airtight container or large zip-top freezer bag. Sprinkle cookies can be kept in the freezer for up to one month.