1- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze.

2- In a bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside this dry mix so it’s ready for the next steps.

3- Beat the softened butter with a mixer until smooth, then gradually add the granulated sugar. Keep mixing until the blend is light and fluffy, which gives the cookies their tender feel.

4- Add the large egg, pure vanilla extract, and optional almond extract. Mix well, scraping the bowl to ensure everything combines evenly for a burst of flavor.

5- Add the dry flour mixture to the wet ingredients and mix until just combined. Stir in ½ cup of the sprinkles by hand to keep them colorful and intact.

6- Scoop portions of dough using a 2-tablespoon measure and roll them into balls for uniform sizes.

7- Press the top of each dough ball firmly into the remaining ¼ cup of sprinkles spread on a plate to coat the outside beautifully.

8- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Mound the balls higher if you want thicker cookies that stay soft in the middle.

9- Bake for 9 to 11 minutes, until the edges are set but the centers still look slightly underbaked for that perfect chewy texture.

10- Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring to wire racks. For perfectly round cookies, gently press the top with the back of a spoon or swirl a round glass or bowl upside down over each while still warm.