Instructions

• Whisk together the all-purpose flour, baking powder, and kosher salt in a medium bowl; set aside.
• In a small bowl, whisk together the whole egg, egg yolk, vanilla bean paste, and almond extract until smooth.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cold cubed butter with the light brown sugar and granulated sugar on medium speed until light and fluffy, about 2 to 3 minutes. Stop once or twice to scrape down the sides of the bowl.
• Reduce mixer speed to low. Add the flour mixture and the egg mixture to the butter mixture in three additions, beginning and ending with the flour mixture. Beat only until just combined after each addition, scraping down the bowl as needed.
• On low speed, fold in the ½ cup (88 g) sprinkles just until evenly distributed.
• Line a baking sheet with parchment paper. Using a ½‑cup dry measuring cup, scoop a scant ½ cup of dough (about 118 g) per cookie onto the prepared sheet. In the center of each dough mound, press with the rounded side of a 3‑tablespoon spring‑loaded scoop (or a similar tool) to create a shallow round middle with a raised border. Leave at least 4 inches between each mound. Cover the sheet loosely with plastic wrap or a clean towel and refrigerate for at least 2 hours or up to overnight.
• Preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
• Arrange the chilled dough mounds on the prepared baking sheets, spacing them at least 4 inches apart. If desired, top each mound with additional sprinkles.
• Bake one sheet at a time (or two if your oven allows even baking), rotating the pan halfway through, until the cookies are golden, about 15 to 20 minutes. The dough will spread.
• Immediately after removing the pans from the oven and while the cookies are still hot and soft, use a 4‑ to 5‑inch round cookie cutter (or the rim of a round utensil) to gently bring in and tidy the edges, nudging the dough inward to form a neat round shape. Be careful—pans and cookies will be hot.
• Let the cookies cool completely on the baking sheets. Store cooled cookies in an airtight container for up to 3 days.