First, we'll start by browning the butter. Heat your sauce pan over medium-high heat. Cut your butter into slices and add it to the heated pan. It’s best to use unsalted butter for this and a high quality brand like Kerrygold or Tillamook.

Allow your butter to melt, stirring frequently to keep milk solids from sticking to the bottom of your pan. Once melted, remove it from the heat and pour into a glass bowl. Place in the refrigerator or freezer to bring to room temperature. It will harden and resemble a soft caramel.

Next, take the chilled brown butter and add it to a mixing bowl. Add brown sugar and cane sugar and beat together with a hand mixer. Then, add in vanilla and almond extracts. Beat again.

Add the eggs into the mixing bowl one at a time and beat in between.

Then, in the other mixing bowl, fold together cake flour, all purpose flour, baking powder, salt, and baking soda.

Combine the wet ingredients into the dry ingredients bowl and beat everything together. Use the hand mixer to start and then transition to a rubber spatula.

Once dough is thoroughly combined, add the white chocolate chips and sprinkles. Mix gently.

Then, chill the dough for 30 minutes! If you do not do this step, your cookies will cook much faster and be less doughy when they chill.

Next, line a baking sheet with parchment paper and preheat the oven to 400 degrees F.

Using a cookie scooper, scoop the chilled dough into 1” round balls. Stack two scoops on top of each other for each cookie, like you're building a snowman. You’re going to want to place about 6 cookies at a time on the baking sheet. They will spread while baking.

Lastly, bake for 4 minutes and then give the baking sheet a little slam on the counter. Bake for another 3-4 minutes. Remove the cookies and parchment paper from the hot baking pan and repeat the baking process for the rest of the dough.

Let your cookies come to room temperature or chill before serving.