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 the cookies for 12-14 minutes, or until the edges are brown. Let them cool on the baking sheets for 5 minutes before transferring them to a cooling rack to cool completely.
- Melt the chopped 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 extra sprinkles onto the wet chocolate. Refrigerate the baking sheet to help the chocolate set.
Notes
These cookies are freezer-friendly. You can freeze the dough logs for up to 3 months. Thaw overnight in the refrigerator before slicing and baking. The dough can also be stored in the refrigerator for up to 5 days.