Begin by creaming together the softened butter and cream cheese using a stand mixer fitted with a paddle attachment or a hand mixer, mixing for approximately two minutes until smooth. Incorporate the sugar, egg, vanilla, and almond extracts, blending for an additional minute.

In a separate bowl, combine the flour, baking powder, and sea salt by whisking. Gradually add the dry ingredients to the creamed mixture, continuing to mix until a cohesive, slightly sticky dough forms. Cover the bowl with plastic wrap and refrigerate for at least one hour.

When ready to bake, preheat your oven to 350°F. Line your cookie sheets with parchment paper. Distribute each type of sprinkle into separate small bowls.

Scoop out portions of the chilled dough, approximately two tablespoons each, and shape into balls. Roll each ball in your choice of sprinkles, ensuring full coverage. Arrange them on the prepared baking sheets, spacing them about two inches apart.

Flatten each dough ball into a ¾-inch thick disc using the base of a glass or the back of a measuring cup. Transfer to the oven and bake for 12 minutes, or until the edges are just beginning to turn golden. The bottoms should brown, but the tops should remain pale.

Allow the cookies to cool on the baking sheets for five minutes before transferring to a wire rack. Repeat the baking process with the remaining dough if using a single baking sheet.