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. The dough will be thick and slightly sticky. Add more sprinkles if desired.
- Turn the dough onto a floured surface. With floured hands, divide the dough in half. Shape each half into an 8-inch log, about 2.5 inches in diameter. Tightly wrap each log in plastic wrap. Chill in the refrigerator for at least 4 hours, or up to 5 days. Chilling is mandatory.
- 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. Roll in coarse sugar, if using. 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 brown. Let the cookies 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. If using the microwave, place the chocolate in a heat-proof bowl and melt 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 or silicone mat-lined baking sheet. Top the chocolate with extra sprinkles.
- Place the baking sheet in the refrigerator to help the chocolate set. Once set, enjoy your cookies!
Notes
These cookies can be made ahead and stored as logs in the refrigerator for up to 5 days, or frozen for longer storage. The dough logs can be sliced and baked directly from frozen, adding a few extra minutes to the baking time.