Step 1

In a mixing bowl, beat 1 stick of unsalted butter, 1/2 cup granulated sugar, and 1/2 teaspoon kosher salt with a paddle attachment on medium speed until light and fluffy (about 2 minutes). Be sure to scrape down the sides of the bowl as needed.

Step 2

Add 3 large eggs one at a time, beating on medium speed. Make sure each egg is fully incorporated before adding the next one.

Step 3

Beat in 2 teaspoons of almond extract until the mixture is well-combined.

Step 4

Sprinkle 2 teaspoons of baking powder evenly over the butter mixture. Then, add 2 1/4 cups of all-purpose flour and beat on the lowest speed until a sticky dough forms (about 30-45 seconds).

Step 5

Cover the dough and refrigerate it for 1 hour to firm it up. This step ensures your cookies keep their shape during baking.

Step 6

While the dough chills, arrange two racks in your oven to divide it into thirds and preheat to 350°F. Line two rimmed baking sheets with parchment paper.

Step 7

Scoop 1-tablespoon portions of the dough onto one of the prepared baking sheets. Roll each portion into a ball and space the cookies about 1 1/2 inches apart (you can fit up to 24 cookies per sheet).

Step 8

Bake:

Step 9

Bake for 8 minutes. Then, rotate the baking sheets from top to bottom and front to back. Continue baking for an additional 5-6 minutes until the cookies are lightly golden brown on the bottom and just beginning to crack on top.

Step 10

Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Step 11

While the cookies cool, whisk together 1 1/3 cups powdered sugar, 3 tablespoons milk, 1/2 teaspoon almond extract, and 1/4 teaspoon kosher salt in a medium bowl until smooth.

Step 12

Dip each cookie (one at a time) into the glaze. Gently shake the cookie to allow the excess glaze to drip off, and return the cookie to the wire rack, glaze-side up.

Step 13

After glazing, sprinkle nonpareils (or your favorite sprinkles) on top.

Step 14

Allow the glaze to set for about 20 minutes before serving.