01 -
Preheat oven to 175°C. Line three baking trays with parchment paper.
02 -
In a bowl, whisk together flour, baking soda, and salt. Set aside.
03 -
In a stand mixer fitted with a paddle attachment, beat butter on medium speed until creamy. Add granulated sugar and brown sugar, then beat for 2 to 3 minutes until light and fluffy.
04 -
Add egg, vanilla extract, almond extract, and water to the creamed mixture. Mix on low speed just until combined.
05 -
Add the flour mixture to the wet ingredients and blend on low speed until just combined.
06 -
Gently stir in sprinkles until evenly distributed, being careful not to overmix.
07 -
Scoop ⅓ cup (approximately 75 grams) of dough per cookie and roll into balls. Arrange four dough balls, spaced apart, on each prepared tray.
08 -
Place the trays with dough balls in the freezer for 15 minutes before baking.
09 -
Transfer one chilled tray to the oven. Bake for 10 minutes, then lift the tray 10 cm and drop it against the oven rack to create ridges. Repeat the lifting and dropping process every 2 minutes, for a total baking time of 16 to 18 minutes, until edges are golden and centres are pale.
10 -
Remove trays from the oven and transfer to a wire rack. Allow cookies to cool completely before removing.