Whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt in a medium bowl.

In a large bowl, beat ½ cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.

Add 2 large eggs one at a time, mixing well after each addition, then stir in 1 teaspoon of vanilla extract and ½ teaspoon of almond extract.

Gradually add the dry ingredients to the wet mixture while mixing on low speed until a thick dough forms.

Divide the dough and mix in gel food coloring to each portion until vibrant.

Wrap each colored dough portion in plastic wrap and refrigerate for at least 30 minutes.

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

Roll the colored dough into 1-inch balls and coat in powdered sugar. Place on prepared baking sheets with 2 inches apart.

Bake for 10-12 minutes until cracked and slightly underbaked in the center.

Let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.