Preheat oven to 375 degrees F and line two large baking sheets with parchment paper. Set aside.
In a large mixing bowl add the flour, baking powder, baking soda and salt and whisk to combine. In the bowl of a large stand mixer add the cream cheese, butter and sugar and mix until combined and fluffy, approximately 3 minutes. Add the egg, vanilla and almond extracts and mix again. Add the flour mixture and beat on low just until flour disappears- do not overmix.
Cover mixing bowl and refrigerate for 20-30 minutes.
Scoop dough into little balls, approximately 1 1/2 tablespoons total. Roll the dough between the palms of your hands and transfer to the bowl of sprinkles, gently rolling them around to coat. (note- if the dough is too cold, the sprinkles my not stick. Allow the dough to warm slightly when rolling between your palms).
Transfer sprinkle-coated balls of dough to prepared baking sheet approximately 2 inches apart. Use a flat bottomed surface object (a glass, can, bowl) to gently press down on the cookies until they are about 1/4-1/2 inch tall.
Bake for 8-10 minutes. If they look slightly undercooked, that’s ok.
Remove baking sheets from the oven and allow cookies to cool for a couple minutes before transferring to coding racks.
Store cookies in an airtight container or in a sealed zip lock bag.