Preheat oven to 350°F. Line two baking sheets with parchment and set aside.
In a bowl, whisk together flour, baking powder, salt, Set aside.
Using a stand mixer fitted with a paddle (or a handheld electric mixer), beat the butter and sugar for about 3 minutes or until light and creamy.
Once the ingredients are creamed, beat in your eggs, one at a time, mixing until well combined. Add vanilla extract and almond extract and mix until combined and scraping side of the bowl.
Add the flour mixture and stir until blended.
Using either a medium cookie scoop, scoop out rounds of dough and roll in sprinkles. Place on baking sheets, leaving room for the cookies to spread.
Bake for 9-12 minutes, until the centers are cooked through. Allow cookies to cool for at least 5 minutes before removing from sheet tray.