Preheat oven to 400°F. Line 2 baking sheets with parchment paper. Set aside.
In a medium bowl, whisk the flour, cornstarch, and baking soda together. Set aside.
2½ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda
Add the butter and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed for about 4 minutes, until the butter is light and fluffy.
1 cup salted butter, 1½ cups granulated sugar
With the mixer on low speed, add the eggs, one at a time, ensuring each egg is well incorporated. Add the almond extract and mix.
2 large eggs, 1 teaspoon almond extract
Slowly pour the dry ingredients into the wet ingredients and mix just until combined.
Scoop and roll about 1 heaping tablespoon of cookie dough into balls, slightly flattening the balls.
Pour the sprinkles onto a plate. Roll/press each cookie dough ball into the sprinkles, making sure to completely coat the cookie dough.
1½ cups Christmas sprinkles
Place the cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 8-11 minutes until the bottoms are golden brown.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.