Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Whisk the flour, baking powder, and salt together in a medium bowl.
- Beat the butter and sugar in a large bowl with an electric mixer on medium speed until light and creamy, about 2 minutes.
- Beat in the egg, vanilla extract, and almond extract until smooth.
- Add the flour mixture and mix on low just until no dry streaks remain.
- Fold in 1/2 cup of the jimmies.
- Cover the dough and refrigerate for 30 minutes.
- Scoop the dough into 2-tablespoon portions.
- Roll the portions into balls.
- Press the tops into the remaining 1/4 cup jimmies.
- Arrange the dough balls on the prepared sheets about 2 inches apart.
- Bake for 11–13 minutes, rotating the sheets between oven racks halfway through, until the edges are set and just beginning to turn golden.
- Cool the cookies on the baking sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
Notes
For evenly shaped cookies, chill the dough for the full 30 minutes before scooping. Store in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 2 months. Dairy-free butter can be used as a swap.
