In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
In a medium size bowl, whisk together the melted butter, sugar, egg, and vanilla extract (also almond extract, if using) until smooth.
Pour the wet ingredients into the dry ingredients and stir a few times with a large spatula until batter starts to come together. Pour in the sprinkles and continue to mix gently until everything is incorporated. Cover dough and chill in the refrigerator for at least 1 hour and up to 3 days.
When you are ready to roll the cookie dough, get out a large dinner plate. Using a ½ teaspoon measure or mini cookie scoop with a trigger, roll cookie dough into balls and press the tops into additional sprinkles, if desired. Place rolled balls on plate, then refrigerate dough balls for an additional 15 minutes before baking.
While dough balls chill, line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat the oven to 350ºF (177ºC).
Place no more than 12 dough balls on a baking sheet and bake the cookies for 8-9 minutes, until edges are set. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Keep rolled dough balls waiting to bake in the refrigerator. Cookies stay fresh covered tightly at room temperature up to 1 week. Cookies freeze well, up to 2 months. Unbaked cookie dough freezes well, up to 2 months. Place frozen dough balls on baking sheet and bake for an additional 1-2 minutes.
Notes
For standard size cookies: roll dough into balls approximately 1 Tablespoon in size. Bake for 11-13 minutes (I use this #50 cookie scoop for all of my standard size cookies).
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.