Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a large bowl, cream together the butter and sugar. Add in cream cheese, egg, vanilla extract, almond extract. Mix together until combined.

In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Mix into the large bowl on slow to medium speed, adding in a little at a time, until evenly moistened.

Place sprinkles or nonpareils in a small bowl. Using a cookie scoop or a tablespoon, roll cookie dough into balls (about 1 1/2 – 2 tablespoons of dough or to preference. You can make little cookies or extra large!)

Roll the dough in the sprinkles, leaving the bottom of the ball sprinkles (no sprinkles on the bottom section). BUT, cover the rest with as many sprinkles as possible – the more the better – and place on the cookie sheet about 2 inches or so apart. (the cookies will spread a bit, so leave space!)

Use the bottom of a glass and gently press down on the cookie to slightly flatten it. You want them between 1/4 inch and 1/2 inch thick.

Bake in the oven for approximately 10-12 minutes (every oven cooks differently so watch them, mine took closer to 12 minutes, but you don’t really want them to brown).

Let cool on pan for a few minutes and then transfer to a wire rack to cool.