Cream the butter and sugar

• In a bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

Add the eggs and extracts

• Add the egg, egg yolk, vanilla extract and almond extract.
• Beat until the mixture is fluffy and well combined.

Mix in the dry ingredients and sprinkles

• Add the all-purpose flour, baking powder and kosher salt.
• Mix until just combined, then fold in half of the sprinkles.

Shape and coat the dough

• Scoop the dough evenly with a cookie scoop and roll into balls.
• Dip each ball in the remaining sprinkles and roll once more so the sprinkles cover the outside.
• Place the balls on a baking sheet.

Bake the cookies

• Bake at 175 °C for 8 to 10 minutes, until set but still chewy.
• Let cool on the baking sheet before serving.