Unbirthday Cake Cookies

• servings: MAKES 10 COOKIES
• total time: PREP TIME 15 MINUTES COO

Ingredients

½ cup (1 stick) unsalted butter, at room temperature

½ cup packed light brown sugar

2 tablespoons granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

¼ teaspoon almond extract

1¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

½ cup white chocolate chips

¼ cup rainbow sprinkles

Directions

1 Preheat the oven to 350°F. Line two sheet pans with parchment paper. 2 In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar and beat on medium-high speed until light and fluffy, about 2 minutes.

3 Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg, vanilla extract, and almond extract. Beat on medium-high speed until the mixture is smooth and combined, about 1 minute, scraping down the bowl as needed

4 Add the flour, baking soda, and salt to the bowl and beat on low until just combined and no streaks of flour remain. Remove the bowl from the stand mixer and use a silicone spatula to fold in the white chocolate chips and rainbow sprinkles, mixing until both are evenly incorporated.

5 Use a 1½-ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 3 tablespoons). Roll the dough in your hands to smooth the edges, then place 2 inches apart on the prepared sheet pans.

6 Bake until the cookies have puffed up and are set and firm around the edges but still somewhat soft in the middle, 11 to 13 minutes. Remove the sheet pans from the oven and allow the cookies to rest on the sheet pans for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool completely.