Add the flour, baking powder and salt to a medium size (2-3 quart) mixing bowl. Whisk to completely combine.

Using either a stand mixer, or a medium size mixing bowl and a handheld mixer on medium high speed, beat the butter for 1 -1 ½ minutes until smooth.

Add the granulated sugar and continue mixing for another 1 ½ - 2 minutes until light and fluffy.

Lower the mixing speed to medium low. Add the eggs, one at a time, mixing well after each addition.

Keep the mixer speed on medium low, and add the flour mixture 1 cup at a time, mixing just until all the flour is incorporated.

Add the white chocolate chips and the rainbow sprinkles, and mix just until incorporated.

Tightly cover the cookie dough with plastic wrap and chill in the refrigerator for at least 1 hour.

Just before you are ready to bake the cookies, preheat the oven to 350°F. Line a baking sheet with parchment paper, or heavy duty aluminum foil.

Remove the cookie dough from the refrigerator. Use a 1 ½ tablespoon cookie scoop to scoop the dough onto the prepared baking sheet. Be sure to space the cookie dough 2 inches apart. Bake for 10-12 minutes, until the edges are golden brown. (Remember that all ovens bake differently, so be sure to check the cookies around the 9 minute mark.)

Allow the cookies to sit on the baking sheet for a few minutes before transferring to a cooling rack to cool completely. Repeat for the remaining cookie dough.

While you are waiting for the cookies to cool, you can make the frosting.

Add the softened butter to a medium size mixing bowl. Use a handheld mixer on medium speed to beat the butter for about 1 minute, or until the butter is smooth.

Add the vanilla, almond extract and salt. Continue to mix just until combined.

Lower the mixer speed to low and add the powdered sugar ½ cup at a time, mixing well after each addition. Once all the powdered sugar has been added, increase the mixer speed to medium high, and continue mixing until the frosting is smooth.

You can either use a small spoon to frost the cookies, or you can use a disposable piping bag fitted with whatever decorating tip you choose. (We chose Wilton’s #12 round tip.) Begin in the center of the cookie, and use even steady pressure on the piping bag to make a spiral design.