In a mixing bowl, combine the softened butter and sugar. Using an electric mixer on medium speed, cream them together for about 2-3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the dough, which helps the cookies rise and develop a tender crumb. Stop occasionally to scrape down the bowl with a spatula to ensure everything is evenly mixed.

Add the egg yolk, vanilla extract, and almond extract to the creamed butter and sugar mixture from Step 1. Mix on medium speed for about 1 minute until the wet ingredients are fully incorporated and the mixture looks smooth. I use pure vanilla extract rather than imitation because it gives a much cleaner, more complex flavor to these delicate cookies.

In a separate small bowl, whisk together the flour, baking soda, and salt. Add this dry mixture to the wet ingredients from Step 2 and mix on low speed just until no flour streaks remain. Be careful not to overmix, as this can develop gluten and make the cookies tough. The dough should come together quickly and look slightly crumbly but hold together when pressed.

Using a 2-tablespoon cookie scoop or measuring spoon, portion the dough into 6 equal balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Place the baking sheet in the refrigerator and chill for at least 45 minutes—I like to chill for the full time because cold dough spreads less during baking and produces cookies with slightly thicker, chewier centers. While the dough chills, preheat your oven to 350°F.

Remove the chilled dough from the refrigerator. If using sprinkles, gently roll the top of each dough ball in the sprinkles, pressing them slightly so they stick. Transfer the baking sheet to the preheated 350°F oven and bake for 10-12 minutes, until the edges are just set but the centers still look slightly underbaked and soft. The cookies will continue to cook as they cool, so resist the urge to bake them until they look fully golden brown.

Let the baked cookies cool on the baking sheet for 5 minutes—this allows them to set slightly without becoming hard. Transfer the cookies to a wire rack to cool completely. This small batch yields 6 cookies that are perfect for satisfying a small craving without too much leftover temptation.