Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt.

In a large bowl, beat together ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.

Add 2 large eggs one at a time, then mix in 1 teaspoon of vanilla extract and ¼ teaspoon of almond extract.

Gradually fold the dry mixture into the wet ingredients until just combined.

Divide the dough and add gel food coloring to each portion, mixing until colors are vibrant, then chill for at least 30 minutes.

Roll tablespoon-sized balls from the chilled dough and coat each in powdered sugar.

Place the dough balls about 2 inches apart on the prepared baking sheet.

Bake for 10-12 minutes until the tops are crinkled and edges are set.

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