Ingredients
Scale
- 1 cup (225g) unsalted butter, softened to room temperature
- ¾ cup (150g) granulated white sugar
- ½ cup (100g) light brown sugar, packed
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract (optional, for that “cake batter” flavor)
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup rainbow sprinkles (jimmies work best)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar together on medium-high speed. Continue beating for about 2–3 minutes until the mixture looks pale and fluffy. Add the egg, vanilla extract, and almond extract, then beat again until fully combined, scraping down the sides of the bowl as needed.
- In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Turn the mixer to low speed and gradually add the dry ingredients to the wet ingredients. Mix just until the white streaks of flour disappear—do not overmix, as this can make the cookies tough. Use a spatula to gently fold in the rainbow sprinkles by hand. Ensure the sprinkles are evenly distributed throughout the dough without crushing them.
- Scoop rounded tablespoons of dough (about 1.5 to 2 tablespoons per cookie) and place them onto the prepared baking sheets, spaced 2 inches apart. Bake for 9 to 11 minutes. The cookies are done when the edges are barely golden, but the centers still look slightly soft and underbaked. Remove them from the oven and let them sit on the baking sheet for 5 minutes to firm up. Transfer the cookies to a wire rack to cool completely. This resting period is crucial for achieving that signature chewy texture.
- Cook Time: 25 minutes