Instructions

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars and beat on low speed until combined. Gradually increase the speed to medium-high and beat until light and fluffy, about 2 minutes.
3. Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg, egg yolk, vanilla and almond extract. Beat on medium-high until the mixture is fluffy and lightens in color, about 2 minutes, scraping down the bowl as needed.
4. Add the flour, baking powder, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain. Last, add the sprinkles and fold to distribute.
5. Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 3 tablespoons), then roll the dough into balls in your hands. Place the dough balls on the prepared baking sheets, spacing the dough 2 inches apart.
6. Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 11 to 12 minutes. Remove the baking sheet from the oven and allow the cookies to cool slightly on the baking sheet before serving.