In a bowl of a stand mixer, or a large bowl with a hand mixer, cream the butter, cream cheese, sugar, eggs, vanilla and almond extracts until light and fluffy- typically about 4-5 minutes. 

Add the flour, corn starch, baking soda, and salt and beat on low speed until combined, 1-2 minutes. 

Refrigerate dough for at least 2.5 hours before baking.

When ready to bake, preheat the oven to 350 degrees, and line your baking sheet with parchment paper. Pour the sprinkles into a bowl and set aside. Prepare a plate you'll use to pop them back in the fridge for a few minutes.

Roll the dough into 1.5-2 inch balls and roll in the sprinkles. Then place on that plate and pop them in the fridge for 20 minutes or so.

Quickly transfer to the prepared baking sheet, 2 inches apart, and bake for 8-9 minutes until they are mostly set but the centers still look a little gooey/wet. These cookies should not change color or brown at all.

Let them rest on the baking sheet for another 5 minutes and then transfer to a wire rack to fully cool.