In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.

Beat in the eggs one at a time, followed by vanilla extract and almond extract if using.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.

Divide the dough and add gel food coloring to each portion, mixing until the colors are vibrant.

Cover the colored dough portions with plastic wrap, and refrigerate for at least 30 minutes.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Roll small portions of the chilled dough into balls, coat in powdered sugar, ensuring full coverage.

Place the sugar-coated dough balls onto the prepared baking sheet, spaced about 2 inches apart.

Bake for 10-12 minutes until slightly puffy and tops begin to crack.

Let the cookies sit on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.