• Cream the butter with a mixer until light and fluffy, about 2 minutes.
• Add in sugar. Using your mixer, cream until well combined, about 2 minutes.
• Add in eggs, 1 at a time, creaming until combined. Add vanilla and almond extracts.
• Sift together flour, baking powder, and salt. Slowly incorporate the dry ingredients into the wet. Once combined, chill dough for at least 1 hour.
• Once dough is chilled, preheat the oven to 350 and line a baking sheet with parchment paper.
• On a floured surface, roll out cooke dough until it is about 1/4" in thickness. Using cookie cutters, cut out your desired shapes and place them on the cookie sheet, about 2" apart. Repeat the rolling and cutting process with the remaining dough. Leftover scraps can be rolled out again.
• Bake the cookies for 8 to 11 minutes, or until they look set and lightly colored (slightly underbaking them keeps them soft, about 8-9 minutes; baking them until they are golden brown will make the crispy, about 10-11 minutes), and then transfer them to a rack to cool completely.

Frosting

• Beat butter until light and fluffy.
• Add in powdered sugar, beginning with 2 cups. Add in vanilla, 2 tsp of milk, and salt.
• If the frosting seems too thick, add in more milk. If it seems too thin, add in more powdered sugar, 1/2 cup at a time.
• Frost cookies. Decorate with sprinkles. Enjoy!