First Step: Preheat and Prep
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure your chewy sprinkles cookies don’t stick and for easy cleanup.

Second Step: Mix Dry Ingredients
In a medium bowl, whisk together 1 ½ cups flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt. Set aside while preparing wet ingredients to keep baking powder evenly distributed.

Third Step: Cream Butter and Sugar
In a large bowl, beat ½ cup unsalted softened butter with ¾ cup granulated sugar until the mixture is light, fluffy, and creamy this usually takes 1 to 3 minutes with an electric mixer. If using melted butter, mix thoroughly with sugar until combined and fluffy.

Fourth Step: Add Egg and Flavorings
Incorporate 1 room-temperature egg, beating until fully blended. Stir in 1 teaspoon of vanilla extract and the optional ¼ to ½ teaspoon almond extract for that extra depth of flavor.

Fifth Step: Combine Dry and Wet
Gradually add the dry ingredient mixture into the wet ingredients using a low mixer speed. Mix just until combined overmixing can result in tougher cookies. The dough should look soft and slightly sticky.

Sixth Step: Gently Fold in Sprinkles
Fold in ½ cup sprinkles by hand carefully to avoid breaking their shape or bleeding their color into the dough. Reserve some sprinkles for rolling or topping your dough balls later.

Seventh Step: Shape and Chill Dough
Use about 2 tablespoons or a 1-ounce cookie scoop to form dough balls. For more vibrant cookies, gently dip or roll the tops in extra sprinkles. Chill the dough balls for at least 2 hours (up to 4 days) to prevent spreading during baking and improve chewiness. Dough can also be frozen up to 3 months; add 1 minute to baking time when baking from frozen.

Eighth Step: Bake to Chewy Perfection
Place chilled dough balls 3 inches apart on lined baking sheets. Bake for 9 to 13 minutes at 350°F (175°C) until edges are lightly browned with centers still soft or gooey, giving you that perfect chewy texture. Baking time varies based on dough thickness thinner balls need less time.

Final Step: Cool and Serve
Allow cookies to cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely. Store at room temperature up to one week or freeze baked cookies for longer storage.