Soft-Baked Funfetti Sugar Cookies

• Refrigerated

  • 2 Egg yolks

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Almond extract
  • 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 1/4 tsp Cornstarch
  • 1 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 stick Butter, unsalted

• Other

  • 1/2 cup Rainbow jimimes

Found on onesweetmess.com

Ingredients

• 1 stick (1/2 cup) unsalted butter, at room-temperature
• 1 cup granulated sugar
• 2 egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 and 1/2 cups all-purpose flour
• 2 and 1/4 teaspoons cornstarch
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup rainbow jimimes

Directions

• Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. In a small bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment or large bowl using a hand mixer, cream butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the eggs and vanilla extract. Mix until thoroughly combined. Slowly mix in the dry ingredients in three batches, scraping down the sides of the bowl in between each addition, until just combined. Cover and refrigerate for 1 hour.   Add the rainbow jimmies to a small bowl. Measure out heaping 1-tablespoon size balls. Roll them in the bowl of sprinkles to coat and place them on the prepared baking sheet 3-inches apart. Bake for 8-10 minutes, or until the edges of the cookies are a light golden brown, turning the pan halfway through for even browning. The center of each cookie will remain soft. Cool on the pans for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 5 days.