A simple fun recipe from The Lemonade Stand Cookbook by Kathy Strahs
Heat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
In a large mixing bowl, beat the butter and sugar together with an electric mixer or by hand with a wooden spoon until it's light and fluffy. This may take serval minutes.
Mix in the egg, vanilla and almond extract until the mixture is well combined. Add in the flour mixture and mix slowly until it's all blended in.
Pour the sprinkles into a small bowl (or bowls if you are using multiple types). Scoop a golf ball- sized hunk of dough into your clean hands and gently roll it between your palms to form a ball. Roll the ball in the sprinkles until it's completely covered then transfer it to the prepared baking sheet.
Gently press down the top of the bar to create a little round disc, about 1/2-inch think. Repeat for the rest of the dough, leaving about 2 inches of space between each dough disc.
Bake until the cookies are set in the middle and just beginning to brown at the edges, 10-12 minutes. Let the cookies cool on the pan for 5 minutes before transferring them with a spatula to a wire rack to cool completely.