In a large bowl, whisk the flour, baking soda, salt, cornstarch, cinnamon, and nutmeg together to combine. Set aside.
2 cups all-purpose flour, ¾ teaspoon baking soda, ¾ teaspoon iodized table salt, 2 teaspoons cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
Using a hand mixer, beat the butter and sugar together on medium speed until fluffy, about 1 ½-2 minutes.
6 tablespoons unsalted butter, ½ cup brown sugar, ½ cup granulated sugar
Add the eggs, one at a time, and mix on a low speed to incorporate.
2 large eggs
Add the lemon juice and vanilla extract. Mix on low speed.
1 teaspoon lemon juice, 1 teaspoon pure vanilla extract
Add the dry ingredients to the wet using the lowest setting on your mixer to combine until the dough is just combined. Use your hands or a wooden spoon to fold in the chocolate chips and sprinkles.
1 cup semisweet chocolate chips, ¼ cup sprinkles
Mold the dough into a ball and wrap in plastic wrap. Chill in the refrigerator for 1 hour.
While the dough chills, preheat oven to 350°F. Line a baking sheet with parchment paper.
Use a 3-tablespoon-sized scoop to create equal-sized balls of dough. Flatten into small pucks, about 2½ inches wide and ½-inch thick. Place on a baking sheet about 2 inches apart.
Bake for 12-14 minutes, until the bottoms of the cookies begin to turn golden. Let sit on the baking sheet for an additional 5 minutes, then transfer to cool on a wire rack.
Top with frosting and more sprinkles as desired.
16 ounces pre-made chocolate frosting