Preheat the oven to 350F. Line 2 large baking trays with parchment paper or silpat liners.
Whisk together the butter and 3/4 cup sugar. Whisk in the egg, vanilla extract, almond extract, and butter extract. Stir in the flour, salt, and baking powder. Fold in 4 tablespoons sprinkles.
Let the batter sit at room temperature for 15 minutes.
Add the remaining 1/4 cup sugar and 1 tablespoon sprinkles to a shallow bowl.
Use a 1 1/2-tablespoon scoop to measure out the dough. Roll the dough balls in the sugar/sprinkles mixture. Arrange the dough balls on the prepared baking trays, placing 6 to 8 dough balls per tray.
Bake until the cookies are puffed and light golden, about 11 to 14 minutes, rotating the trays once halfway through. They should look just a touch doughy in the center when you pull them out of the oven.
Store cookies in an airtight food storage container at room temperature for up to 3 days.