Step-by-Step Instructions

Step 1: Creaming the Butter and Sugar to Perfection

Step 2: Incorporating the Flavor Extracts

Step 3: Whisking the Dry Ingredients

Step 4: Forming the Dough

Step 5: Shaping and Sprinkling

Step 6: The Quick Chill and Bake

Follow these steps carefully to ensure your baking experience is completely stress-free. The methodology below is designed to streamline your workflow and yield consistent, picture-perfect results.In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter on medium speed for about 1 minute until it is smooth and creamy. Gradually add the sifted powdered sugar. Beat them together on medium-high speed for 3 to 4 minutes. The mixture should become pale, fluffy, and visibly increased in volume. This aeration process is critical; the trapped air expands in the oven, giving the cookies a light texture. If you prefer low-tech methods, check out our one bowl cookie mixing techniques for hand-whisking tips.Scrape down the sides and bottom of the mixing bowl with a flexible silicone spatula. Turn the mixer to low speed and stream in the pure vanilla extract and almond extract. Mix just until the liquids are fully incorporated into the butter mixture. The aroma in your kitchen should instantly smell like a winter wonderland!In a separate medium-sized mixing bowl, aggressively whisk together the all-purpose flour, cornstarch, and fine sea salt. This not only distributes the salt evenly but also aerates the flour, acting as a secondary sifting step.With your mixer on the lowest possible speed, gradually add the dry flour mixture into the wet butter mixture in three separate additions. Mix only until the dough just begins to pull away from the sides of the bowl and clumps together. Overmixing at this stage will activate the gluten strands, transforming your delicate, melt-in-your-mouth cookie into a tough, bread-like puck.Line two heavy-duty baking sheets with parchment paper or silicone baking mats. Using a medium cookie scoop (about 1.5 tablespoons), portion the dough and roll it into perfectly smooth balls between the palms of your hands. Roll the top half of each dough ball generously in your festive holiday sprinkles, pressing gently so they adhere to the surface.Place the sprinkled dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Transfer the baking sheets to the refrigerator for a quick 20-minute chill. Meanwhile, preheat your oven to 350°F (175°C). After the quick chill, bake the cookies in the center rack of the oven for 12 to 14 minutes. They should appear slightly underbaked in the center but set around the edges—they will not brown significantly! Let them cool on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.