Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

In a large bowl, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Add the egg, vanilla, and almond extract, beating until combined.

Add the dry ingredients and mix on low speed until combined. If the dough is too soft, add 1 more tablespoon of flour.

Divide the dough in half and roll each portion out to about 1/4-inch thickness on floured parchment paper. Refrigerate for at least 1-2 hours.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Cut shapes using cookie cutters.

Arrange cookies on baking sheets spaced 3 inches apart. Bake for 11-12 minutes until lightly browned. Cool on wire racks.

Prepare icing using powdered sugar, egg whites, and lemon juice. Tint with gel food coloring.

Decorate cookies with icing and sprinkles. Allow icing to set before serving.