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

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

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Beat in the egg, vanilla extract, and almond extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the red and blue sprinkles and white chocolate chips until evenly distributed.

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.