Cream the butter and sugar: In a large bowl, beat softened butter with granulated sugar until light and fluffy, 2–3 minutes. This builds air for a tender crumb.

Add eggs and extracts: Beat in eggs one at a time, then mix in vanilla and almond extract. Scrape down the bowl so everything blends evenly.

Combine dry ingredients: Whisk flour, baking powder, and salt in a separate bowl. Add to the butter mixture in two additions, mixing on low just until no dry streaks remain.

Adjust texture if needed: The dough should be soft but not sticky. If it clings heavily to your fingers, add 1–2 tablespoons of flour. If it seems dry or crumbly, mix in 1 tablespoon of milk.

Chill: Divide dough into two disks, wrap, and chill for 45–60 minutes. Chilled dough rolls smoothly and holds its shape in the oven.

Roll and cut: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll dough to about 1/4 inch thick. Cut out shapes with Easter-themed cutters and transfer to a parchment-lined baking sheet.

Bake: Bake 9–12 minutes, depending on size. Look for set edges and a soft center without browning. Let cool on the sheet for 5 minutes, then move to a rack to cool completely.

Make the icing: In a bowl, whisk powdered sugar with a pinch of salt, a splash of milk, vanilla, and a teaspoon of corn syrup (optional) until smooth and thick but pourable. Divide and tint with food coloring.

Decorate: Use a piping bag or a zip-top bag with the corner snipped to outline and flood cookies. Add sprinkles right away so they stick. Let icing set 2–4 hours.

Serve or store: Enjoy once the icing is firm to the touch. For layered designs, let the first color dry before adding details.