Ingredients
Equipment
Method
- In a large bowl, beat the softened butter for 1 minute on medium speed until smooth. Add the brown sugar and beat on medium-high speed until fluffy. Beat in the egg, vanilla extract, and almond extract on high speed until fully combined.
- Beat in the flour and salt on medium speed until combined. The dough will be thick and slightly sticky. Beat in the sprinkles. Turn the dough out onto a floured surface and divide into two equal portions. Shape each portion into an 8-inch log, about 2.5 inches in diameter. 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 the logs 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 lightly browned. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire 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 white chocolate. Place the dipped cookies onto a parchment-lined baking sheet. Sprinkle with additional sprinkles, if desired. Refrigerate the baking sheet until the chocolate is set.
Notes
These cookies can be made ahead and stored in the refrigerator for up to 5 days, or frozen for longer storage. The dough logs can be frozen, then sliced and baked from frozen (add a few extra minutes to the baking time).