Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Place the butter and sugar in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 3 minutes.
Add egg, vanilla and almond extract and mix on low until smooth, about 30 seconds.
Slowly mix in dry ingredients, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Fold in sprinkles.
Scoop the dough into large balls, I like to use 4 tablespoon cookie scoop for these. Roll in sugar and add more sprinkles to the top if you like.
Place 6 cookie dough balls on your lined baking sheet. Bake the cookies for 10-13 minutes. You're looking for a light golden brown around the edges, and some crackling along the top. Be careful not to over bake, or you will lose the chewy factor we are going for.