Cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until well combined.

Gradually incorporate the all-purpose flour, baking powder, and salt, stirring until just combined. Fold in the colorful sprinkles.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

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

Using a cool baking sheet for each batch, take about 2 tablespoons of chilled dough and roll it into a ball.

Place on prepared baking sheets, leaving about 2 inches between each cookie ball.

Bake for 9-10 minutes until the edges are lightly golden.

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