Funfetti Sugar Cookies

Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream the unsalted butter and granulated sugar for a few minutes until light and creamy. Add in the eggs, vanilla extract, and almond extract and mix until well combined.
Add in the flour mixture and mix on low speed until the cookie dough comes together. Fold in ½ cup of rainbow sprinkles until they are well dispersed throughout the cookie dough.
Portion the cookie dough using a large cookie scoop (3 tablespoons). Roll the cookie dough balls in the additional rainbow sprinkles and place on the prepared baking sheet pans, allowing room for spreading.
Bake the cookies for about 12 minutes until the edges are set and the centers are slightly underbaked. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.