Whisk dry ingredients (2 min): In a medium bowl, whisk together the flour, baking powder and salt.

Beat wet ingredients (5 min): In a large bowl with a hand mixer, or in the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed for 2-3 full minutes. Add the egg, vanilla, and almond extract and beat for another 1-2 minutes. Scrape down the bottom and sides of the bowl as needed.

Combine dough (2 min): With the mixer on low, add the dry ingredients until combined.

Roll out and chill (2 hours): Divide the dough in half and place each on floured parchment paper. Place another piece on top and roll each out between two pieces of parchment paper ¼ inch thick. Refrigerate for at least 2 hours, or up to 2 days.

Cut the cookies out (10 min): When you’re ready to bake, preheat the oven to 350°F. Line two large baking sheets with parchment paper. Remove the cookies from the fridge and use mini cookie cutters to cut the dough out. Pick the cookie cutters up slowly so the cookie comes out with the cutter. Use the bristle end of a small brush to help nudge the dough out of the cutter. Arrange the cookies on the baking sheet.

Bake (9 minutes): Bake in the preheated oven for 8-10 minutes (9 was perfect for me), until the tops are set and the bottoms are just barely golden. Re-roll any dough scraps and repeat until the dough is gone. Cool completely on the baking sheet before icing.

Make the icing (3 min): Add the powdered sugar to a large bowl with the vanilla and 4 Tablespoons of milk. Use a fork to mix until smooth.

Decorate (30 min): Divide the icing into separate bowls. Add food coloring to reach your desired colors. Dip the tops of each cookie into the icing and let it drizzle off slightly before setting it back on the parchment lined baking sheet and decorate with sprinkles.