Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes with a hand mixer.

Beat in the eggs, one at a time, then stir in the vanilla and almond extracts until combined.

Gradually add the dry ingredients to the wet mixture. Mix just until the dough comes together — don’t overwork it.

Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, until cookies are set and the bottoms are lightly golden.

Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

For the frosting, whisk the powdered sugar with milk until smooth. Spoon or dip the tops of cooled cookies into the glaze. Add sprinkles while the glaze is wet.

Let the glaze set, then enjoy.