• In a stand mixer, cream together butter and sugar on medium speed until fluffy. Add egg, vanilla, and almond beat until smooth.
• In a medium mixing bowl, combine almond flour, baking powder, and salt.

  Stir dry ingredients into wet ingredients until incorporated.

  Chill the dough for 1½ hours up to overnight.
• Once the dough is chilled, preheat the oven to 350°F.

  Line a cookie sheet with a silicone mat or parchment paper.
• Carefully roll the dough out to ¼-⅓ inch thickness. Cut the dough into desired shapes. Gather the remaining scraps, form into a ball, and roll out again. Repeat rolling and cutting out cookies until you use all the dough. If the dough gets too warm while you work with it you may need to chill it again. Transfer to the prepared cookie sheet using a spatula if needed.
• Bake for approximately 12 minutes until soft but set around the edges. For slightly crispier edges, bake for approximately 14 minutes.

  Cool on the pan for a few minutes before transferring to a cooling rack. Let cool before frosting.

Cream cheese frosting

• Beat cream cheese and butter in a mixer on medium speed until soft and smooth (approx. 2 minutes). Add in vanilla extract, beat until incorporated. Starting on low speed then after a few seconds increasing to medium speed, beat in powdered sugar until smooth and creamy. Add a tablespoon or two of milk to reach desired consistency. Mix in a couple of drops of food coloring if using.

  Frost the cookies then add sprinkles.
• Store frosted cookies in an airtight container in the refrigerator for up to 3 days. Store unfrosted cookies in an airtight container at room temperature for 3-4 days.