Cream Butter & Sugar. In a large bowl or stand mixer, combine butter and sugar. Beat together with a paddle attachment or hand mixer 2-3 minutes, or until the mixture is smooth and cohesive.

Mix In Wet Ingredients. Add eggs, one at a time, beating to incorporate each egg before adding the next. Then, Add vanilla and almond extract and beat to blend in.

Add Dry Ingredients. Scrape down the sides of the bowl and add baking powder, salt, and flour. Mix until the flour is mostly mixed in.

Mix In Sprinkles. Add sprinkles and stir or beat on low to incorporate the sprinkles into the dough. (The dough will be thick and sticky at this point. You may prefer to finish with a spatula.)

Chill Dough. Cover the dough and refrigerate to chill dough 30 minutes, while you preheat the oven.

Preheat & Prep. While the dough is chilling, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Scoop & Roll Dough. When the oven is preheated, remove chilled dough from the refrigerator. Scoop or roll dough into 1.5” balls (i use a medium cookie scoop). If desired, roll the tops of the cookie dough balls in more sprinkles before placing on a baking sheet.

Bake Cookies at 350 degrees for 8-10 minutes or until set around the edges and just underdone in the center. Cool 2 minutes on the baking sheet before transferring to a cooling rack.

Serve & Store. Enjoy once the cookies are cooled completely. Store in an airtight container at room temperature 2-3 days or freeze up to 2 months.