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

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

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.

Add the egg, vanilla extract, and almond extract to the butter mixture, mixing until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough into two equal parts and add food coloring to each part, mixing until the color is evenly distributed.

Scoop tablespoon-sized portions of each colored dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball slightly with the bottom of a glass.

Bake for 8-10 minutes, or until the edges are lightly golden. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

While the cookies are cooling, prepare the frosting by mixing the powdered sugar and milk in a small bowl until smooth. Adjust the consistency with more milk or powdered sugar as needed.

Once the cookies are completely cool, spread a layer of frosting on the flat side of one cookie, then sandwich it with another cookie. Roll the edges in sprinkles for decoration.

These sandwiches can be served immediately or stored in an airtight container for up to 3 days.