• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or nonstick silicone baking mats.
• Place the butter and sugar in the bowl of a mixer, then beat for 2-3 minutes or until light and fluffy.
• Add the eggs, vanilla extract and almond extract. Beat until smooth.
• Add the flour and baking powder to the bowl. Beat until just combined.
• Chill the dough in the fridge for an hour or the freezer for 15 minutes.
• Use a cookie scoop to form dough balls. Place the cookies about 2 inches apart on the baking sheets.
• Use a glass dipped in powdered sugar to flatten the dough balls.
• Bake each pan of cookies for 9-11 minutes, or until edges are lightly browned.
• Transfer the cookies to a rack and cool completely.

Frosting

• For the frosting, place the powdered sugar, vanilla extract, almond extract and cream in a bowl, then whisk until smooth.
• Dip the top of each cookie into the frosting, then add the sprinkles on top of the cookies.
• Let the cookies sit for the frosting to harden, then serve.

Dairy Free

• Substitute a dairy free margarine and use a dairy free milk like almond or coconut.