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

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

In a large bowl, beat the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract and optional almond extract until smooth.

Gradually fold the dry ingredients into the wet ingredients to form a thick dough.

Divide the dough into portions and tint each with pastel gel food coloring.

Chill the dough in the refrigerator for at least 30 minutes.

Scoop tablespoon-sized portions of the dough and roll them into balls, then roll each ball in powdered sugar until fully coated.

Place the dough balls on the prepared baking sheet and bake for 10-12 minutes, or until the tops are cracked and edges are set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.