Step 1

Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream at medium speed for 2 to 3 minutes, or until light and fluffy. Scrape down the sides of the bowl, then beat in the eggs one at a time.

Step 2

Add the vanilla and almond extracts and Greek yogurt and mix on medium speed for 2 minutes.

Step 3

In a separate medium bowl, whisk flour, baking powder, baking soda and salt.

Step 4

Add the flour mixture to the butter mixture and process at low speed just until no streaks of flour remain.

Step 5

Chill for 30 minutes.

Step 6

Preheat the oven to 350˚F and line two baking sheets with parchment paper.

Step 7

Using a 2-tablespoon sized spring loaded cookie scoop, scoop about 12 cookies onto each prepared sheet pan. Roll them into even balls, then gently pat the tops down so you create a slightly flattened disc.

Step 8

Bake for 10 to 12 minutes, or until lightly golden brown. Let cool on sheet pans for 1 minute, then transfer to cooling racks to cool completely. Repeat with remaining cookie dough.

Step 9

While the cookies cool, make the icing. Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat at medium speed for 2 minutes. Add sugar, vanilla and 2 tablespoons of milk and beat until smooth, adding the additional milk as needed. You want a light and fluffy frosting that is thick, but spreadable. Once you reach the desired consistency, add food coloring and mix to combine, if desired.

Step 10

Add 1 tablespoon of frosting to each of the cooled cookies, then add sprinkles. Store frosted cookies tightly wrapped in the fridge.