In a large bowl, cream together the softened butter and granulated sugar using a stand mixer or hand mixer until light and fluffy, approximately 3 minutes.

Add the egg, vanilla extract, and almond extract to the butter mixture, beating until fully incorporated.

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Gently fold in the rainbow sprinkles using a spatula until evenly distributed.

Cover the dough and refrigerate for 30 minutes to prevent excessive spreading during baking.

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.

Scoop rounded tablespoons of dough (approximately 1.5 tablespoons per cookie) and place them 2 inches apart on the prepared baking sheets.

Bake for 9 to 11 minutes, or until the edges are set and just beginning to turn golden, while the centers remain soft.

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