Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • ¼ teaspoon (1.25ml) almond extract (optional)
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon (5ml) baking powder
  • ½ teaspoon (2.5ml) baking soda
  • ½ teaspoon (2.5ml) salt
  • ½ cup (approximately 85g) rainbow sprinkles
  • Additional rainbow sprinkles for coating

Instructions:

  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
  2. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the sprinkles.
  6. Wrap the dough in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 24 hours).
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Roll the dough into balls (about 1.5 inches in diameter). Roll each ball in additional sprinkles to coat.
  9. Place cookies on prepared baking sheets, leaving about 2 inches between each. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set.
  10. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.