Ingredients
¾cupunsalted butter,softened to room temperature
⅔cuplight brown sugar,packed
1large egg,at room temperature
1½tsppure vanilla extract
½tspalmond extract
2cupsall purpose flour,spoon & leveled
¼tspsalt
⅔cupsprinkles,plus more for garnish
coarse sugar,for rolling, optional
8ozwhite chocolate,coarsely chopped
Preparation
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.
Add the brown sugar and beat on medium-high speed until fluffy and creamy. Beat in egg, vanilla, and almond extracts at high speed.
Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.
Beat in the flour and salt on medium speed until fully combined. The cookie dough will be thick and slightly sticky. Switch to high speed and beat in the sprinkles.
Add a little more sprinkles as desired. Turn the dough out onto a floured work surface and, with floured hands, divide into two.
Shape each half into an 8-inch log, about 2.5 inches in diameter. The measurements don’t have to be exact.
Tightly wrap the logs in plastic wrap and chill in the refrigerator for at least 4 hours and up to 5 days. Chilling is mandatory for this cookie dough.
Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Remove logs from the refrigerator and roll them into coarse sugar, if desired. Slice each log into about 12 equally thick cookies and place on baking sheets about 2 inches apart.
Bake the cookies for 12 to 14 minutes or until brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
Melt the chopped white chocolate in a double boiler or (carefully) use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl.
Melt in 15-second increments, stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet.
Top chocolate with extra sprinkles. Place the baking sheet into the refrigerator to help the chocolate set. Once set, enjoy!
