Gather all your ingredients on the countertop.

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

In a medium bowl, whisk together the flour, baking powder, and salt until well combined.

In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition. Follow with the vanilla and almond extracts.

Gradually add the dry flour mixture into the creamed butter mixture, stirring until just combined.

Divide the dough into bowls and add gel food coloring to each portion, mixing until fully incorporated.

Cover the dough and refrigerate for at least 30 minutes.

Remove the dough and scoop tablespoon-sized portions, rolling each into a ball and coating with powdered sugar.

Arrange the dough balls on the prepared baking sheet, leaving space between them.

Bake for 10-12 minutes, or until cookies puff up and crack, keeping the centers slightly soft.

Let the cookies rest for a few minutes on the baking sheet before transferring to a wire rack to cool completely.