Instructions

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, add the butter, brown sugar, and granulated sugar. Use a silicone spatula to mix until combined (if it’s not fully coming together, microwave the mixture for 3 seconds—and make sure your bowl is microwave safe!).
3. Add the egg yolk, vanilla extract and almond extract and mix well. Add the flour, baking soda, baking powder and salt. Mix until combined and no streaks of flour remain. Add the white chocolate and rainbow sprinkles and fold to combine.
4. Divide the dough in half and roll each half into balls between your palms. Place the cookies on the prepared baking sheet at least 3 inches apart.
5. Bake until the cookies have started to crackle on the top and are set and firm around the edges but still somewhat soft in the middle, 12 to 13 minutes. Remove the baking sheet from the oven and allow the cookies to cool slightly on the baking sheet before serving.