Preheat your oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper.

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

Beat the softened butter and granulated sugar on medium speed until light and fluffy, about 1-2 minutes.

Add the egg, vanilla extract, and optional almond extract. Beat until combined.

Gradually add the dry ingredients to the butter mixture in two parts, mixing until just combined.

Gently fold in the Christmas jimmies sprinkles until evenly distributed throughout the dough.

Use a 3-tablespoon cookie scoop to portion out the dough. Roll each scoop into a ball and place on the prepared sheets, about 2 inches apart.

Flatten each ball slightly while keeping the cookies at least ½-inch thick.

Bake for 9-11 minutes, or until edges are set and tops are soft and no longer glossy.

Let cookies cool on the sheets for 5 minutes before transferring to a wire rack.

In a stand mixer, beat the cream cheese and softened butter on low speed until smooth.

Add vanilla extract and salt, then gradually sift in the powdered sugar while mixing.

Slowly drizzle in the cold heavy cream while whisking until stiff peaks form.

Pipe or spread the frosting on cooled cookies, then sprinkle with festive decorations.