In a large bowl, cream the butter and granulated sugar with a hand mixer until light and fluffy, about 2 minutes. Add the eggs one at a time, then beat in the vanilla and almond extract.

Whisk together the flour, baking powder, and salt. Add to the butter mixture in three additions, alternating with the 1/4 cup milk. Mix just until a soft dough forms. Cover and refrigerate at least 1 hour.

Preheat oven to 350°F (175°C). Roll tablespoon-sized balls of dough, place on parchment-lined sheets, and bake 8 to 10 minutes until set and barely golden on the bottom. Cool completely.

Whisk the powdered sugar, 3 tablespoons milk, and 1/2 teaspoon vanilla extract. Add extra milk a little at a time until the glaze forms a thick, pourable ribbon.

Dip the tops of the cooled cookies in the glaze, let excess drip off, and scatter generously with sprinkles immediately. Let the glaze set for about 15 minutes before serving.