Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp cornstarch
  • 2/3 cup rainbow sprinkles (jimmies)
  • 1/2 cup white chocolate chips

Instructions:

  1. Preheat your oven to 350°F (180°C) and line two large baking sheets with parchment paper or silicone baking mats.
  2. In a large mixing bowl using an electric hand mixer or stand mixer, cream together the softened butter, granulated sugar, and light brown sugar until pale and fluffy (approximately 2–3 minutes).
  3. Add the large egg, extra egg yolk, vanilla extract, and almond extract. Beat on medium speed until fully integrated and smooth.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the rainbow jimmies and white chocolate chips using a spatula until evenly distributed throughout the dough.
  6. Using a 2-tablespoon cookie scoop, portion the dough and place the balls onto the prepared baking sheets, spacing them at least 2 inches apart.
  7. Bake for 10 minutes or until the edges are set and lightly golden, but the centers still look slightly soft.
  8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.