Preheat your oven to 350°F (convection). Line a baking sheet with parchment paper and set aside.

In a stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter and granulated sugar for 1–2 minutes, until the mixture turns pale and off-white.

Add the egg and vanilla extract and mix until fully combined.

Add the all-purpose flour, baking powder, and baking soda to the bowl.

Gently fold or mix on low speed just until the dough comes together—avoid overmixing.

Scoop ⅓ cup portions of cookie dough and place them onto the prepared baking sheet, spacing evenly.

Bake for 11–12 minutes, or until the edges are set and the centers look soft.

For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around each cookie right after baking to clean up the edges.

Let cookies rest on the baking sheet for 10 minutes before transferring.

In a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the butter on medium-high speed for 3–5 minutes, until smooth, fluffy, and off-white.

Reduce the mixer speed to low and gradually add the powdered sugar until thick.

Add the heavy cream, increase speed to high, and whip for 2–3 minutes, until light and fluffy with soft peaks.

Mix in the vanilla and almond extract until fully incorporated.

Frost cooled cookies and finish with festive Christmas sprinkles.

Enjoy fresh, or store in a chilled environment for up to 8 days.