Preheat the oven to 300°F —line your baking sheets with parchment paper.

In a large mixing bowl, beat 1 cup of softened unsalted butter using a hand or stand mixer on medium speed until light and fluffy, about 3 - 4 minutes.

Gradually add 1 cup powdered sugar, beating until well combined and fluffy. Mix in 1 ½ teaspoon of pure vanilla extract and ¼ teaspoon of almond extract.

Whisk together 1 ½ cups all-purpose flour, ¼ cup cornstarch, and ½ teaspoon kosher salt in a separate bowl.

Gradually add the flour mixture to the butter mixture, beating on low speed until just combined and a soft dough forms. Cover the dough and refrigerate for 30 - 60 minutes to help the cookies maintain their shape during baking.

Once chilled, use a 1-tablespoon cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets. Gently press a fork into the center of each cookie. Sprinkle nonpareils over the top of each cookie.

Bake in the preheated oven for 18 - 20 minutes or until the cookies are set but not browned. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.