In a large mixing bowl, cream together the softened unsalted butter, powdered sugar, and granulated sugar until light and fluffy (about 3-4 minutes). Then, add the vanilla extract and almond extract, mixing until well combined.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until a cohesive dough forms.

Divide the dough into two equal portions. Knead in your chosen food coloring into one half, leaving the other plain.

Roll each piece of dough between two sheets of wax paper until about 1/4-inch thick. Chill them in the refrigerator for 1 hour until firm.

Once chilled, peel off the top layer of wax paper from the colored dough and lay it on the plain dough. Roll it tightly into a log and trim the edges for a neat finish.

Roll the dough log in sprinkles for that festive touch, ensuring it’s well-coated. Wrap it in plastic wrap and chill for at least 2 hours, or overnight.

Preheat your oven to 350°F (175°C). Slice the log into rounds (about 1/4-inch thick) and arrange them on baking sheets lined with parchment paper. Bake for 15-17 minutes until the edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.