1.    In a medium bowl, whisk together the flour, cornstarch and salt (weigh the flour or use the Spoon and Level method). Set aside.

2.    Using a stand or hand mixer, cream the butter and powdered sugar on medium speed until smooth and creamy.

3.    Add the extracts and mix until fully combined, scraping down the sides of the bowl as needed.

4.    Gradually add the dry ingredients, mixing on low speed until the dough comes together.

5.    Add the sprinkles to the bowl and mix them in on low speed. Alert: taste your sprinkles before adding- some taste bad.

6.    Place the dough between two sheets of parchment paper and roll to your desired thickness. I like mine 5/16” thick (a little thicker than 1/4”) but 1/4” thick will work too.

7.    Transfer the rolled-out dough sheet to the refrigerator and chill for 1 hour.

8.    Remove from the fridge and let it sit for 5-10 minutes so it softens but still has a chill to it. Stamp and cut into shapes. (Lightly dust or dip the stamps/cutters in flour to prevent sticking.)

9.    Transfer the cookies onto a parchment-lined baking pan and pop into the freezer to chill again while the oven preheats. Preheat the oven to 350°F

10.     Bake at 350°F until the cookies look set and are golden around the bottom edges. 10-12 minutes for 1/4” thick, or 12-14 minutes for 5/16” thick.

11.   Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Enjoy!