Heat treat your flour by placing it in a microwave safe mixing bowl and heat on high for 50-60 seconds until the internal temperature reaches 166°F. Alternately, spread it on a sheet pan and bake it for 8-10 minutes at 350°F. Allow the flour to cool slightly before adding to the cookie dough and break it or sift it as needed before adding it to the dough.

In a large bowl using an electric mixer or stand mixer, cream together the brown sugar, granulated sugar, and butter. Beat until fluffy and light in color, 2-3 minutes. Beat in the vanilla, almond extract, and salt until combined.

Add the heat-treated flour and mix on low speed then increase to high until completely combined. It will look crumbly at first then start to come together. Add one Tablespoon of milk at a time to reach your desired consistency. Stir in the sprinkles with rubber spatula.

Store in an airtight container in the fridge for up to 1 week. Cookie dough freezes well for up to 3 months. Thaw in the fridge overnight. Allow it to sit out at room temperature before serving again to soften slightly.