Cream the butter, granulated sugar, and powdered sugar on medium speed for 3-4 minutes until light and fluffy.

Add the egg yolk, vanilla extract, almond extract, and salt. Mix on low until well incorporated.

Gradually add the all-purpose flour, mixing until a soft dough forms. Fold in chocolate chips if desired.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

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

Shape the dough into small balls, placing them 2 inches apart on the baking sheets.

Press down slightly on each ball and sprinkle with colorful sprinkles if desired.

Bake for 10-12 minutes until the edges are lightly golden and the centers remain soft.

Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks.

Once cooled, package cookies in a decorative box or gift tin.