Process butter, powdered sugar, salt, vanilla extract, and almond extract in a large food processor until smooth. Add flour and pulse until the mixture becomes crumbly and chunky, then quickly pulse in sprinkles until just evenly incorporated.

Turn the dough onto a work surface, shape it into a rough ball, then cut it in half. Form each piece into a 7 ½- to 8-inch log, wrap tightly in plastic wrap, and freeze for 30 minutes (or refrigerate for at least 4 hours).

Preheat oven to 350°F and line two baking sheets with parchment paper. Remove one dough log from the freezer, slice into ¼-inch to ⅓-inch thick rounds, and arrange on the lined baking sheet. Bake for 10-15 minutes until the edges are light golden, then allow to cool on the baking sheets.

Repeat the slicing and baking steps with the second log of cookie dough. Once all cookies are completely cool, store them in an airtight container.