Combine the flour, baking powder, sea salt and set aside
In a medium bowl of a stand mixer add the butter and sugar.
Mix on medium for 2 minutes, scrape bowl. The mixture should be fluffy.
Add the egg, vanilla, and optional almond extract and mix on medium
Add the flour mixture and mix on low for 1 minute, scrape the bowl, and mix on medium for another minute.
Use a medium (1 1/2tbsp) cookie scoop and form the dough into balls.
Roll each ball in the sprinkles or colored sugar and place about 2 inches apart on a parchment-lined baking sheet.
Chill the dough balls for 30 minutes.
preheat the oven to 350°F (180°C) while the dough is chilling.
Remove the cookies from the refrigerator and use a flat bottom glass to smash the cookies until they are 1/3 of an inch thick. The glass bottom should be about 3 inches in diameter. If the cookies stick to the glass dip the glass in flour.
Bake the cookies in the preheated oven for 9 - 11 minutes or until the centers are set and the edges a very light golden color.
Cool in the pan for a few minutes and then transfer to a wire cooling rack.
Store in an airtight container for 1 week at room temperature or freeze for up to two months.