Whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon kosher salt in a medium bowl until evenly combined.

Beat ½ cup (1 stick) softened unsalted butter and 1 ¼ cups granulated sugar in a large mixing bowl with a hand or stand mixer on medium speed for 2 to 3 minutes, until creamy, fluffy, and noticeably lighter in color.

Add 2 large eggs, one at a time, mixing until each egg is fully incorporated before adding the next. Add 2 teaspoons pure vanilla extract and 1 teaspoon almond extract and mix until combined.

Add the flour mixture in two additions, mixing on low speed just until incorporated. Stop mixing as soon as no dry streaks of flour remain. The dough should be soft and scoopable but sturdy enough to hold its shape.

Using a 1-tablespoon cookie scoop or measuring tablespoon, portion the dough into level tablespoons and roll into smooth balls. Arrange 2 inches apart on the prepared baking sheets, then refrigerate for 15 minutes before baking to help the cookies hold their shape.

Bake one sheet at a time on the center oven rack for 10 to 12 minutes. The cookies are done when the tops look dry and completely set, the edges are set, and the bottoms are lightly golden. The centers should feel tender but should not look wet or doughy. Keep the remaining trays refrigerated until ready to bake.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack and cool completely.

Whisk together 2 cups powdered sugar, 3 tablespoons whole milk, and ½ teaspoon pure vanilla extract until smooth. The glaze should be thick, opaque, and able to coat the top of a cookie without running off immediately. If the glaze is too thick for dipping, add more whole milk, 1 teaspoon at a time, until you reach your desired thickness.

Dip the top of each completely cooled cookie into the glaze and allow the excess to drip back into the bowl. Immediately sprinkle with the 3 tablespoons of red, green, and white nonpareils before the glaze sets.

Let the cookies stand for about 30 minutes, or until the glaze sets completely. Serve and ENJOY!