1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the eggs, vanilla extract, and almond extract, mixing well.
4. In another bowl, whisk together the gluten-free flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until combined.
6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
7. Sprinkle colored sprinkles on top of each cookie.
8. Bake for 10-12 minutes or until the edges are lightly golden.
9. Allow to cool on a wire rack before serving.

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