Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Zest of 1 lemon
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- Pinch of salt
- ½ cup colorful sprinkles
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time.
- Stir in the vanilla, almond extract, and lemon zest.
- Whisk together the flour, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture until combined.
- Fold in the colorful sprinkles.
- Let the batter rest for 10 minutes.
- Scoop tablespoon-sized dollops onto a baking sheet.
- Bake for 10-12 minutes or until edges are light golden brown.
- Cool cookies on a wire rack.
Notes
These cookies can be stored in an airtight container for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian