SaveIngredients
Method
Heat the oven to 350°F and line two baking sheets with parchment.
Beat the butter and sugar with a hand mixer until light and fluffy, then beat in the egg, vanilla and almond extract.
Mix in the flour, baking powder and salt on low until a soft dough comes together.
Roll into 16 balls, roll each in sugar, set on the sheets and press each down slightly with the bottom of a glass. Top with sprinkles.
Bake until the edges are just golden and the tops have lost their shine.
Cool on the sheets for a few minutes before moving them; they stay soft in the middle.
Tips
- Measure the flour by spooning it into the cup and leveling it off; packed flour makes a dry, cakey cookie.
- For frosted cookies, skip the sprinkles and spread with a quick glaze of powdered sugar and a little milk once cool.
- The dough also freezes well rolled into balls; bake from frozen with 2 extra minutes.
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Gear that helps
- Hand mixer Whips cream and beats batters fast.
- Rimmed sheet pan Heavy pans brown better and don’t warp.
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