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

In a large mixing bowl, use an electric mixer to cream the softened butter with light brown sugar and granulated sugar until the mixture is light and fluffy.

Beat in the large egg, large egg yolk, clear vanilla extract, and almond extract until fully incorporated.

In another bowl, whisk together the all-purpose flour, fine sea salt, baking soda, and baking powder. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Carefully fold in the rainbow sprinkles, ensuring they’re evenly distributed throughout the cookie dough.

Using a cookie scoop or a tablespoon, portion out the dough, rolling each piece into a ball. Roll the balls in the reserved sprinkles until fully coated.

Place the dough balls on the prepared baking sheet, leaving space between each ball. Bake for 10-12 minutes or until the edges are lightly golden.

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