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

In a medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, and a pinch of salt.

In a larger mixing bowl, cream ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy.

Incorporate 2 large eggs, one at a time, mixing well after each addition.

Stir in 1 tablespoon of vanilla extract and ½ teaspoon of almond extract, then gradually fold in the dry mixture until a thick dough forms.

Divide the dough and add drops of gel food coloring to achieve desired pastel shades.

Wrap the colored dough in plastic wrap and chill in the refrigerator for at least 30 minutes.

Scoop chilled dough into tablespoon-sized balls and roll in powdered sugar until fully coated.

Bake in the preheated oven for 10–12 minutes or until tops crack and edges start to set.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.