Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.

Whisk together flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside.

Cream butter and sugar with a stand mixer fitted with the paddle attachment until fluffy, about 2-3 minutes. Mix in egg, vanilla, and almond extracts until combined. Gradually add dry ingredients, then stir in sprinkles.

Scoop 2-tablespoon balls of cookie dough, and place them 2 inches apart on prepared cookie sheets. Bake for 9-11 minutes until edges are just golden. Let cool for 5 minutes on sheets before transferring.

Store in an airtight container for up to 3 days or freeze for up to 1 month.