Step 1

Heat oven to 375°F. Line two baking sheets with parchment paper.

Step 2

In the bowl of a food processor*, pulse flour, baking powder, salt and baking soda until well combined. Add cream cheese, sugar and butter; continue to pulse mixture until it appears powdery, with very small bits of butter. Add egg, vanilla and almond extract, if desired; process mixture just until a dough forms.

Step 3

Use a cookie scoop** to scoop out dough in 1 1/2-tablespoon portions, one at a time. Roll dough between hands to soften and form into a ball. Place sprinkles in a bowl; drop dough ball into sprinkles and roll until dough is completely covered in sprinkles. Transfer to prepared cookie sheet.

Step 4

Repeat with remaining dough, spacing cookies 2 inches apart on prepared baking sheets (you’ll probably have to bake in batches). Using the flat bottom of a drinking glass, gently press each cookie dough ball to a 1/4-inch to 1/2-inch disc.

Step 5

Bake cookies 9 to 11 minutes or until lightly golden. Cool 5 minutes on baking sheet, then transfer to cooling rack to cool completely. Store cookies in airtight container at room temperature for up to 5 days.