Preheat oven to 350 degree F oven and line 2 baking sheets with parchment paper or silpat liners.

Using mixer, cream together the cold butter cubes and sugar for 3-4 minutes until light and fluffy.

Add eggs, one at a time, beating about 1 minute between additions.

Add vanilla extract and almond extract, mix until combined. Mix in the baking powder, salt and ½ of the all-purpose flour, then with mixer on low until combined. Add remainder of flour and mix together until you get a soft cookie dough that is soft and scoopable.

Using a ¼ cup cookie scoop, heap the cookie dough into the scoop and drop on cookie sheet for ¼ or ⅓ cup cookie size. Lightly pat down the cookies, but not too much, you want to have thick cookies!

Bake in preheated 350 degree F oven, for 9-12 minutes (less if you made your cookies smaller) and remove from oven once cookies are no longer wet on top, but puffy looking.

Allow the cookies to cool on your cookie sheets for 10 minutes before transferring them to a wire rack. The slightly underbaked cookies need time to set while they are cooling. Then once they are cooled, frost!

Using mixer, beat butter until light and fluffy. Add powdered sugar, vanilla, almond extract, salt and cream/milk and beat slowly on low, increasing speed for for 2-3 minutes as frosting comes together.

Spread frosting onto cooled cookies using a piping bag with a small or medium round top or frost with an offset spatula or knife.

Add sprinkles if desired! Enjoy!