Preheat your oven to 400 degrees F. Line 2 baking sheets with parchment paper or grease the pans with a non-stick cooking spray. Set aside.
In a medium mixing bowl, stir together the flour, cornstarch, and baking soda. Set aside.
Add the butter and sugar to a large mixing bowl (or stand mixer bowl). Beat on medium speed for about 4 minutes until the butter is light and fluffy. Turn the mixer to low and add the eggs one at a time, mixing until incorporated. Then mix in the almond extract.
Add the dry ingredients in two additions, mixing after each addition until just combined.
Scoop about 1 tablespoon of cookie dough from the bowl and use your hands to roll it into a ball. Slightly flatten the ball with your hand. Repeat with the remaining cookie dough.
Pour the sprinkles into a plate. Press the cookies into the sprinkles, making sure to coat all sides. Place the coated dough onto the baking sheets. Be sure to stagger the cookies as they will spread.
Bake for 8 to 11 minutes or until the bottoms are lightly golden brown. Remove from the oven and allow the cookies to cool on the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Notes
If you prefer to use unsalted butter, you'll need to add 1/2 teaspoon of salt to the dry ingredients.
Store cookies in an airtight container for up to 5 days.
You can freeze the cookie dough by wrapping it in plastic wrap and then placing it in a freezer-safe bag. Thaw the cookie dough overnight in the fridge and then follow the recipe starting with the scooping step.