Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add in the large egg, clear imitation vanilla extract, and almond extract. Mix until smooth.
In a separate bowl, whisk together the all-purpose flour, corn starch, baking soda, and optional salt. Gradually mix this into the wet ingredients until just combined.
Gently fold in the sprinkles.
Drop rounded balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for about 10-12 minutes, or until the edges are barely golden.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
