Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla and optional almond extracts.

Gradually add the dry mixture to the wet ingredients, mixing gently until a thick dough forms.

Divide the dough into portions and add gel food coloring to achieve your desired colors.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.

Scoop tablespoon-sized balls of dough, roll in powdered sugar, and place on a prepared baking sheet.

Bake for 10–12 minutes until the tops crack and the edges are set, but centers remain soft.

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