In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl or stand mixer, beat the softened butter and 1 cup of granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.

Add the eggs one at a time, mixing well after each. Stir in the vanilla and almond extracts.

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

Divide the dough equally into separate bowls based on your desired number of colors. Add a tiny amount of gel food coloring to each and mix gently until the color is even.

Cover the bowls with plastic wrap and chill the dough in the refrigerator for at least 2 hours, or overnight.

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Place 1/4 cup granulated sugar in one bowl and 1 cup powdered sugar in another.

Scoop 1.5 tablespoons of dough and roll it into a ball. Roll the ball first in the granulated sugar, then generously coat it in the powdered sugar.

Place the coated balls on the prepared baking sheets 2 inches apart. Bake for 10-12 minutes until the edges are set but the centers are still soft.

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