Whisk flour, baking powder, salt.
Beat butter + honey until creamy; mix in egg yolk, vanilla, almond extract. Add dry ingredients to form dough.
Shape into a disc, chill 30–45 min.
Roll to ¼ inch, cut small shapes, place on parchment.
Bake at 350°F for 7–9 min; cool fully.
Melt chocolate + coconut oil; tint half pink. Dip cookies, add sprinkles.
Let set; store airtight 1 week or freeze 3 months.
