Preheat the oven to 375ºF. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.

Using a mixer, cream the butter and sugar together for about 2 minutes, until light and fluffy. Add the vanilla extract, almond extract, and egg. Beat until well combined.

In a separate bowl, sift in the flour, cornstarch, soda, and salt. Slowly add the flour mixture to the butter mixture, and continue on low speed until it’s all added and combined. Gently mix in the sprinkles, don’t over mix or the sprinkles will change the dough's color.

Using a cookie scoop, scoop dough onto cookie sheets, about 1 1/2 inches apart, about 8 cookies per baking sheet. Bake for about 10-14 minutes. or until the cookies are light golden brown around the edges. You don’t want them to totally turn golden or they’ll be crisp cookies.

Remove cookies from oven and let sit on baking sheet for 2 minutes. Transfer to a cooling rack and cool completely.