Mix 2 cups of all-purpose flour and 1 teaspoon of baking powder in a medium bowl; set aside. In a large mixing bowl, cream together 1 cup of butter until fluffy, then gradually add 1 cup of granulated sugar, followed by 2 large eggs and 1 teaspoon of almond extract. Mix until well combined, then slowly incorporate the flour mixture until just combined. Chill the dough in the refrigerator for at least 1 hour.

Preheat your oven to 350°F (175°C). Take approximately 1 tablespoon of dough and roll it into a small ball, placing it on a parchment-lined baking sheet, ensuring they are spaced about 1 inch apart.

Bake the cookies for 8 to 10 minutes, or until they are set and lightly golden around the edges. Remove the cookies from the oven and let them cool on the baking sheet before transferring to a wire rack.

Allow the cookies to cool completely. Prepare the glaze by whisking together 1 cup of powdered sugar with 2 to 3 tablespoons of milk until smooth.

Dip the tops of the cookies into the glaze, sprinkle with colorful sprinkles, and allow to set.

Place cookies on a decorative plate or in an airtight container. They can be stored at room temperature for up to 5 days or frozen for up to 3 months.