Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt.

In a separate bowl, cream together the butter and sugar using an electric mixer until light and fluffy.

Add the egg, vanilla extract, and almond extract to the butter-sugar mixture, mixing until fully combined.

Gradually incorporate the dry mixture into the wet ingredients until a soft dough forms.

Scoop the dough into large balls and place on prepared baking sheets, 2 inches apart.

Top each dough ball with Halloween sprinkles before baking.

Bake for 12-14 minutes, until edges are set and centers are slightly puffy.

Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.