Pudding Cookies And Sprinkles (Print Version)

# Ingredients:

01 - 2 sticks of butter softened (1 cup).
02 - 1 cup of regular sugar.
03 - 1 whole egg and an extra yolk.
04 - A spoon and a half of vanilla extract.
05 - A quarter spoon almond extract.
06 - 2 cups of plain flour.
07 - 1 small pack of vanilla pudding powder.
08 - 1 spoon of baking soda.
09 - 1/2 cup of sprinkles (an extra 1/4 cup optional for topping).

# Instructions:

01 - Cover baking pans with parchment paper.
02 - Carefully measure out the flour.
03 - In a bowl, stir together flour, baking soda, and pudding mix.
04 - Whisk the butter and sugar until smooth and fluffy, around 2 minutes.
05 - Pour in the egg, extra yolk, and both extracts, then mix well.
06 - Slowly add the dry mix bit by bit until you have a thick dough.
07 - Gently mix in sprinkles.
08 - Spoon big portions of dough from the bowl.
09 - Shape into balls and press extra sprinkles onto them if you like.
10 - Put the dough balls in the freezer for 20 minutes.
11 - Get the oven warmed up to 350°.
12 - Place dough balls on the tray, leaving 3 inches in between. Bake for 12-13 minutes until the edges turn golden.
13 - Let cookies sit for 3 minutes, then move them to a rack to cool.
14 - Once they're good and cool, store them in an airtight container.

# Notes:

01 - Freeze the dough to use later if needed.
02 - Or refrigerate overnight, but add a minute or so to baking time if it's cold.

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