Preheat oven to 350°F. Line two large baking pans with parchment paper. Set aside.
In a medium bowl, whisk flour, baking powder, and salt. Set aside.
In a large bowl, cream butter and sugar with an electric hand mixer on medium speed until light and fluffy, about 4-5 minutes. Add egg, egg yolk, vanilla bean paste/extract and almond extract. Beat until combined.
Add flour mixture and beat until just combined, being careful not to overmix. Stir in ½ cup of sprinkles.
Scoop about 1½ tablespoons of dough and roll into balls. Then roll into remaining 1 cup of sprinkles, lightly pressing sprinkles into dough, if needed. Place dough onto prepared pans and slightly flatten with your hand.
Bake for about 10-12 minutes, or until edges are set but centers are still soft. Let cool on pan for 5 minutes, then remove to a wire rack to cool completely.
Cookies will keep in an airtight container at room temperature for up to 5 days.