Whisk the flour, baking powder, and salt together until combined. Set aside.

In a large bowl using a mixer fitted with a paddle attachment, beat the butter and cream cheese together on high speed until relatively smooth, about 2 minutes.

Add the granulated sugar and beat until combined and creamy.

Add the egg, vanilla extract, and almond extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low speed until combined. The dough will be thick.

Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 3-4 days.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.

Roll balls of cookie dough, about 1 tablespoon of dough per cookie, then roll each ball in the sprinkles to coat.

Place each dough ball 2 inches apart on the baking sheets and gently press down on each dough ball to slightly flatten.

Bake the cookies for 12-13 minutes or until very lightly browned on the edges.

Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.