Cream Cheese Funfetti Cookies

In a large bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

In the bowl of a stand mixer attached with the paddle, cream together the butter, cream cheese, both sugars until pale and fluffy; about 3 minutes. Scrap down the sides of the bowl.

Add the egg and beat until incorporated. Whisk in vanilla and almond extract.

Slowly add in the flour mixture. Beat until the batter comes together and the dough is smooth, about 1 minute.

Beat in the jimmies and nonpareils. Scrape down the sides of the bowl and give the dough one last stir to make sure the jimmies and nonpareils are evenly distributed.

Refrigerate dough for at least 2 hours or overnight.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.

Using a 1-inch cookie scoop, drop dough 3 inches apart on the baking sheet. Bake for 12-13 minutes, no longer. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Store in an airtight container for up to 7 days.