Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, cream the softened butter and powdered sugar together until light and fluffy, about 2-3 minutes.

Mix in the vanilla and almond extracts.

Add pink food coloring and mix until the dough is evenly pink.

Gradually add in the dry ingredients, mixing just until combined. Do not overmix.

Scoop dough into 1-inch balls and roll each ball in rainbow nonpareil sprinkles to coat completely.

Place cookies on the prepared baking sheet about 2 inches apart.

Bake for 10-12 minutes or until the bottoms are lightly golden. The tops will not brown.

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.