In a small bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and ½ teaspoon of salt until well combined.

In a large mixing bowl, beat ½ cup of softened unsalted butter and ¾ cup of sugar together on medium speed for about 2 minutes, until light and fluffy.

With the mixer on low, add 2 large room-temperature eggs one at a time, mixing in 1 teaspoon of almond or anise extract afterwards.

Gently fold the dry ingredient mixture into the wet ingredients, starting with about one-third of the dry mix.

Roll the dough into small balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.

Cover the baking sheet with plastic wrap and refrigerate the dough balls for at least 1 hour.

Preheat the oven to 350°F (175°C). Bake the chilled dough balls for 10-12 minutes, until slightly golden on the bottom.

Prepare the frosting by mixing 1 cup of powdered sugar, 2 tablespoons of milk, and an additional ½ teaspoon of your selected extract.

Once the cookies have cooled, frost or drizzle them with the frosting and sprinkle with rainbow sprinkles.