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

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

In a large bowl, beat the unsalted butter along with granulated sugar and brown sugar for 2-3 minutes until light and fluffy.

Add the eggs one at a time, mixing thoroughly after each addition, then blend in the vanilla and almond extracts.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Fold in the sprinkles using a rubber spatula, ensuring they’re evenly distributed.

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Scoop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart, and bake for 9-11 minutes.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks.