• Preheat oven to 350°F and line two cookie sheets with parchment paper.
• In a stand mixer fitted with paddle attachment or in a large mixing bowl with hand mixer, cream together the softened butter and white sugar until light and fluffy. This takes about 2-3 minutes.
• Add the eggs one at a time, beating well after each egg.
• Mix in the the vanilla extract and almond extract.
• Add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed just until everything is evenly combined.
• Fold in the sprinkles or mix in on low speed just until incorporated.
• Using a ⅓ cup or large cookie scoop, make 12 cookies and place 6 on each parchment lined baking sheet. Roll the cookie dough into smooth balls and flatten slightly with the palm of your hand so they look like thick hockey pucks.
• Bake cookies one pan at a time on center rack for 15-17 minutes until edges are barely golden brown and the centers no longer look wet and glossy.
• Let cookies cool on pan for 5 minutes then transfer to a wire rack to cool completely.
• While the cookies are cooling make the buttercream frosting.

Birthday Cake Buttercream Frosting

• In a stand mixer with the paddle attachment or whisk attachment, cream softened butter until smooth.
• Add the powdered sugar, one cup at a time, mixing until fully incorporated after each cup.
• Mix in the vanilla extract and almond extract until incorporated.
• Now add the milk, one tablespoon at a time, until you've reached your desired consistency.
• Add the frosting to a piping bag or gallon zip top bag, cut off the tip or corner or use a piping tip of your liking, and pipe the frosting on the cookies in any pattern you'd like.
• Add any sprinkles or decorations immediately after you've frosted each cookie. You want to do it right away so the sprinkles will adhere to the frosting and not fall off.
• Let the cookies rest until the frosting has set.