Pudding Sprinkle Cookies (Print Version)

# Ingredients:

01 - 2 sticks of soft butter (1 cup).
02 - 1 cup granulated sugar.
03 - 1 large egg and 1 extra yolk.
04 - 1 1/2 teaspoons vanilla extract.
05 - 1/4 teaspoon almond essence.
06 - 2 cups all-purpose flour.
07 - 1 pack instant vanilla pudding mix.
08 - 1 teaspoon baking soda.
09 - 1/2 cup rainbow sprinkles (plus another 1/4 cup if you like).

# Instructions:

01 - Cover baking sheets with parchment paper.
02 - Measure out flour accurately.
03 - Combine the flour, baking soda, and pudding mix together.
04 - Whip the butter with sugar for about 2 minutes till fluffy.
05 - Beat in the egg and mix in both vanilla and almond flavor.
06 - Slowly add the dry stuff, one cup at a time, until the dough thickens.
07 - Gently fold the sprinkles into the dough.
08 - Spoon out large portions of the dough.
09 - Roll dough into balls and press extra sprinkles on if you want.
10 - Pop the dough balls in the freezer for about 20 minutes.
11 - Preheat the oven to 350°F.
12 - Place the dough balls on the sheet with space between and bake for 12-13 minutes till edges turn golden.
13 - Leave cookies on the pan for 3 minutes before moving them to a rack to cool.
14 - Once cooled, keep cookies in an airtight container.

# Notes:

01 - Freeze dough if you'd rather bake later.
02 - Refrigerate overnight instead. Add an extra minute cooking time if baking cold.

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