In a mixing bowl, mix the butter and sugar together until fluffy.

Add in the egg, vanilla and almond extract and whisk again until mixed.

In a separate bowl mix together the flour, corn starch, cream of tartar, baking soda, baking powder, and salt until mixed well.

Add in the dry mixture to the wet mixture slowly, mixing with a fork to combine.

Add in your sprinkles and mix them in with your hands or a fork.

Stick the mixture in the freezer for 30 mins.

Roll balls that are about an inch wide and place them on a cookie sheet, leaving an inch of space between each cookie. They will be sticky, but go fast and you'll be fine.

Do not smash the cookies down.

Add a pinch of extra sprinkles to the top of each cookie ball for brightest color when they're done.

Cover them with plastic wrap or Glad Press N Seal and place in the fridge for 4 hours, or overnight, or in the freezer for an hour.

After they've chilled, bake them at 350 for 10-13 minutes.

The cookies will JUST look done on the edges. Don't overcook. The cookies will not become golden brown.