Preheat the oven to 350 degrees F 

 Line two cookie sheets with parchment paper and lightly spray with cooking spray. 

In a large bowl or the bowl of a stand mixer, combine butter and sugar and mix on medium speed until light and fluffy using a hand mixer or standing electric mixer. You may need to stop occasionally and scrape down the sides of the bowl. 

Add in the vanilla, almond extract, and egg. Mix for approximately 2 minutes until the batter becomes lighter in color. 

In a separate bowl, combine all of the dry ingredients. Flour, baking powder, baking soda, and salt.

Slowly add the dry ingredients to the wet ingredients on low speed, a bit at a time, until the dough forms.

Scoop the cookie dough into rounded balls with your hands, or use a cookie scoop (about two tablespoons); roll the dough balls in festive sprinkles and place on a cookie sheet a couple of inches apart (about 12 cookies per baking sheet).

Bake for 11-14 minutes until they crackle on the top. If you want a soft cookie, be sure they do not have much color around the edges or on the bottom of the cookie.

Allow the cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack to cool completely.