They’re classic, they’re festive, and they’re just what you need this season! Easy to make and Thomas’ second favorite cookie I’ve ever made behind my Best Salted Chocolate Chip cookies, because well chocolate, right? Make them and let me know what you think! I hope you love them as much as we all do!
-1 cup unsalted butter, room temperature
-1 1/4 cup granulated sugar
-1/4 cup light brown sugar
-2 eggs, room temperature
-1 tsp vanilla extract
-1 tsp almond extract
-2 1/2 cups all-purpose flour, spoon & leveled
-1 tsp sea salt
-1 tsp baking soda
-1/2 tsp baking powder
-1/2 cup sprinkles of choice
In a large mixing bowl or using a stand mixer, beat together the butter and sugars until well combined. Add in the eggs, vanilla extract, and almond extract. Mix well. Add in the flour, sea salt, baking soda, and baking powder. Mix until incorporated. The batter will be sticky.
Cover your bowl and store in the fridge for at least 30 minutes to harden the dough (it makes it easier to scoop) and to let the flavors come together.
After chilling the dough, scoop your dough and roll into balls. Mine made 18 balls. Roll in sprinkles of choice. When you’re ready to bake the cookies, preheat the oven to 350F degrees. Bake cookies on a lined baking sheet for 12-15 minutes. If your cookie dough is coming straight from the fridge, cook closer to 15 minutes. If your cookie dough is coming from room temperature or after rolling them into balls, cook closer to 12 minutes. Let cool for 5 minutes and then transfer to a wire cooling rack. ENJOY!