Whisk the Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream the Butter & Sugar:
In a large mixing bowl, beat softened butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 2–3 minutes.

Add the Wet Ingredients:
Beat in the egg, vanilla extract, and almond extract until well combined.

Combine & Chill:
Reduce the mixer speed to low and gradually add the dry ingredients. Mix until just combined and a soft dough forms.
Shape the dough into a disc, wrap it in plastic wrap, and chill for at least 1 hour (or up to overnight).

Roll & Cut:
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Roll the chilled dough out on a lightly floured surface to about ¼-inch thickness.
Use your favorite Easter cookie cutters (bunnies, eggs, chicks!) to cut out shapes.

Bake to Perfection:
Place cookies on prepared sheets, about 1 inch apart.
Bake for 8–10 minutes, or until edges are just barely golden.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the Buttercream:
In a large bowl, beat butter until creamy. Gradually add powdered sugar, one cup at a time, alternating with a tablespoon of cream or milk.
Add vanilla and beat until light and fluffy (about 2–3 minutes).
Divide into bowls and tint each with pastel food coloring.

Decorate & Enjoy:
Once the cookies are completely cool, spread or pipe on the frosting.
Add sprinkles, sanding sugar, or a touch of edible glitter for extra sparkle.