In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

Beat in the eggs one at a time, ensuring each is fully incorporated. Add vanilla and almond extracts (if using).

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Gently fold in your chosen mix-ins, ensuring they’re evenly distributed.

Scoop out approximately 4-ounce portions of dough (about the size of a golf ball). Roll into balls and flatten slightly to about 3/4 inch thick.

Place the dough on a parchment-lined baking sheet, leaving 2 inches of space between each cookie.

Refrigerate the shaped dough for at least 30 minutes to prevent spreading.

Preheat the oven to 350°F (175°C). Bake the cookies for 12–14 minutes, or until the edges are set but the centers still appear slightly underbaked.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For frosted cookies, prepare a cream cheese frosting by mixing 8 ounces cream cheese, 1/4 cup softened butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth.

Pipe or spread frosting onto the cooled cookies and garnish with sprinkles, crushed candies, or a drizzle of melted chocolate.