Instructions

• Preheat oven to 325°F and position a rack in the center. Line a baking sheet with parchment paper.
• Reserve about 1 tablespoon of the 2/3 cup sugar for topping, then in a medium bowl combine 1 cup softened butter and the remaining sugar until well blended (use a hand mixer, stand mixer, or a sturdy spoon).
• Add 2 cups all-purpose flour and 1 teaspoon almond extract, if using. Stir until the mixture is mostly combined, then use your hands to bring it into a cohesive dough. If the dough is too sticky to handle, add up to 1/4 cup more flour, a little at a time, just until it can be rolled.
• Roll the dough into 1 to 1½-inch balls and place them about 2 inches apart on the prepared baking sheet.
• Dip the bottom of a cup into the reserved tablespoon of sugar, then press each dough ball down with the sugared cup to flatten slightly. If using sprinkles, add them now and press lightly so they stick.
• Bake for 14–16 minutes, or until the bottoms are golden.
• Let the cookies cool on the baking sheet for 10–15 minutes before transferring or eating.