Ingredients:

  • 1 cup (226 g) Unsalted Butter, room temperature
  • 1 cup (200 g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 Tbsp Pure Vanilla Extract
  • 1/2 tsp Almond Extract
  • 3 cups (360 g) All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup (80 g) Confetti Sprinkles (jimmies)
  • 1 1/2 cups (180 g) Confectioners’ Sugar, sifted
  • 3 Tbsp Whole Milk or Cream (adjust for consistency)
  • 1/2 tsp Vanilla Extract (for glaze)
  • 1/8 tsp Salt (for glaze)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of a stand mixer, beat the room-temperature butter and sugar on medium-high speed for 3–5 minutes until the mixture is visibly pale and fluffy.
  3. Add Wet Ingredients: Beat in the eggs one at a time, scraping down the sides after each addition. Mix in the vanilla and almond extracts until just combined.
  4. Incorporate Dry: Reduce the mixer speed to low. Gradually add the dry ingredient mixture until the dough just comes together. Stop mixing immediately once no streaks of flour remain—do not overmix.
  5. Add Sprinkles: Gently fold the confetti sprinkles into the dough using a spatula.
  6. Shape and Chill: Divide the dough in half. Shape each half into a thick disc, wrap tightly in plastic wrap, and refrigerate for a minimum of 90 minutes. This step prevents spreading.
  7. Preheat and Prep: Preheat oven to 175°C (350°F). Line baking sheets with parchment paper or silicone mats.
  8. Roll the Dough: On a lightly floured surface, roll one chilled disc of dough to a uniform thickness of about 1/3 inch (8 mm). Keep the remaining dough chilled.
  9. Cut and Transfer: Use the cookie cutter to cut shapes. Transfer cookies to the prepared baking sheets, leaving 1–2 inches between them. For absolutely zero spread, place the cut cookies into the freezer for 10 minutes before baking.
  10. Bake: Bake for 10–12 minutes. The edges should look set and just barely golden, but the centres must remain pale and soft. Avoid overbaking.
  11. Cool: Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
  12. Prepare Glaze: Whisk the sifted confectioners’ sugar, milk, vanilla, and salt together until smooth. Add milk 1 tsp at a time until the desired drizzle consistency is reached.
  13. Glaze and Set: Once cookies are entirely cool, dip the tops into the glaze or drizzle lightly.
  14. Let the glaze set fully at room temperature for at least 30 minutes before serving or stacking.