Ingredients
Equipment
Method
- In a large bowl, beat the softened butter for 1 minute until smooth. Add the brown sugar and beat until fluffy. Beat in the egg, vanilla extract, and almond extract until fully combined.
- Beat in the flour and salt until combined. Switch to high speed and beat in the sprinkles. Turn the dough onto a floured surface, divide into two, and shape each half into an 8-inch log. Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours, or up to 5 days.
- Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Remove the chilled logs from the refrigerator. If desired, roll them in coarse sugar. Slice each log into about 12 equally thick cookies. Place the cookies on the prepared baking sheets, about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Melt the white chocolate using a double boiler or in the microwave in 15-second increments, stirring after each, until smooth. Dip each cooled cookie halfway into the melted chocolate. Place the dipped cookies onto a parchment-lined baking sheet. Sprinkle with additional sprinkles while the chocolate is wet. Refrigerate the baking sheet to help the chocolate set.
Notes
These cookies can be made ahead and stored in the refrigerator for up to 5 days. The dough logs can also be frozen for longer storage.