These chewy baked sugar cookies are loaded with sprinkles and bake up soft.
Preheat oven to 350℉, line cookie sheet pans with silicone liners or parchment paper.
In a large bowl or your stand mixer bowl, cream together the butter and sugar until light and fluffy. This will take about 1 minute
Into the butter mixture add the egg, vanilla extract, and almond extract until well combined.
In another bowl sift together the flour, baking soda, baking powder, and salt. Slowly add this mixture into the butter mixture until all the ingredients are combined. Every once and a while scraping the sides of the bowl.
Roll cookie dough into 1 inch balls and then roll into sprinkles or you can mix the sprinkles into the batter before rolling into a ball.
Place cookie balls onto a cookie sheet pan 2 inches apart. I pressed the top of the cookies down a bit. Bake for 12-14 minutes or until lightly browned on the sides. The middle of the cookies will still look soft.
Remove from oven and allow the cookies to cool for 5 minutes on the sheet pan. They will continue to bake while on the sheet pan. Remove from the sheet pan to cool completely on a cooling rack.
Nutritional value and cooking times may vary.
I used a tablespoon to scoop the cookies dough out to get even-sized cookies.
You can either roll the cookies in the sprinkles or mix the sprinkles into the cookie dough. If you don't want sprinkles these cookies are great rolled into sugar.