Courtesy Of: Chelsea L.
In a large microwave safe bowl, place your butter. Melt the butter in bursts of 15 seconds, stirring in between each burst until melted and smooth. Allow to cool slightly.
Once the butter is cooled slightly, add in the sugar and whisk until smooth. Whisk in the eggs, vanilla extract, and almond extract. Whisk until smooth.
In a separate bowl, whisk together the cornstarch, baking powder, baking soda, salt and flour.
Gradually stir the dry ingredients into the wet, until completely combined. Stir in the sprinkles gently with a wooden spoon.
Transfer bowl of dough to refrigerator and allow to chill for at least 30 minutes and up to 2 hours.
Preheat oven to 350 degrees F and line cookie sheet with parchment paper or use a silicon liner.
Roll the chilled dough in large cookie balls -- about 1 and 1/2 tablespoons to 2 tablespoons of dough.
Place at least 2 inches apart on cookie sheet and bake for 8-11 minutes. They may seem a little under-done, but it's best to slightly under bake these cookies so they remain soft and chewy.
Allow cookies to cool completely on cookie sheet before enjoying.
Scooping flour from the container or bag directly with the measuring cup will pack the flour into the cup and you'll end up with too much flour which will dry out your cookies. Scoop the flour into your measuring cup with a spoon and make sure not to pack it in - or better yet, use a scale to measure the exact amount.
Ingredients
Directions
In a large microwave safe bowl, place your butter. Melt the butter in bursts of 15 seconds, stirring in between each burst until melted and smooth. Allow to cool slightly.
Once the butter is cooled slightly, add in the sugar and whisk until smooth. Whisk in the eggs, vanilla extract, and almond extract. Whisk until smooth.
In a separate bowl, whisk together the cornstarch, baking powder, baking soda, salt and flour.
Gradually stir the dry ingredients into the wet, until completely combined. Stir in the sprinkles gently with a wooden spoon.
Transfer bowl of dough to refrigerator and allow to chill for at least 30 minutes and up to 2 hours.
Preheat oven to 350 degrees F and line cookie sheet with parchment paper or use a silicon liner.
Roll the chilled dough in large cookie balls -- about 1 and 1/2 tablespoons to 2 tablespoons of dough.
Place at least 2 inches apart on cookie sheet and bake for 8-11 minutes. They may seem a little under-done, but it's best to slightly under bake these cookies so they remain soft and chewy.
Allow cookies to cool completely on cookie sheet before enjoying.
Scooping flour from the container or bag directly with the measuring cup will pack the flour into the cup and you'll end up with too much flour which will dry out your cookies. Scoop the flour into your measuring cup with a spoon and make sure not to pack it in - or better yet, use a scale to measure the exact amount.