Preheat the oven to 350 degrees. Line two rimmed large baking sheets with parchment paper; set aside.

In a medium bowl, whisk together the flour, salt, and baking powder.

In a large bowl or the bowl of a stand mixer, combine the softened butter, granulated sugar, and both the vanilla and almond extracts and beat on medium-high speed until the mixture is light and fluffy.

Add one egg at a time, mixing on medium-low speed until the egg is incorporated until adding the next egg.

Slowly add the flour mixture to the wet ingredients, mixing just until combined. Be careful to not over mix.

Use a medium cookie scoop (about 1 ½ tablespoons of cookie dough) and use your hands to shape them into balls. Place the balls about an inch apart on the prepared baking sheets.

Bake for 12 to 15 or until a toothpick inserted into the middle comes out clean. Let the cookies rest on the baking sheets for about 5 minutes before transferring them to a cooling rack. Let cookies cool completely before icing.

ICING: Whisk together the confectioners’ sugar, milk, and almond extract in a small bowl until smooth and no lumps remain.

Divide the icing equally into 3 small bowls and tint with food coloring.

Carefully dip the cooled cookies in the icing and decorate with sprinkles. Allow them to set up on a plate before serving. (Consider double dipping the cookies for a deeper glaze color.)

Once the cookies are set up, store them in an airtight container at room temperature or in the refrigerator for 3 to 4 days.

Alternatively, you can freeze the cookies without icing and sprinkles for 1 month. Defrost the cookies on the day you plan to serve them, dip in icing, and top with sprinkles.