Gather all your ingredients on the countertop for organization.

Pre-measure the flour, baking soda, baking powder, and salt into a medium bowl and set aside.

In a large mixing bowl, cream together the softened unsalted butter and white sugar until light and fluffy (about 3-4 minutes).

Add the egg, vanilla extract, and almond extract to the butter-sugar mixture and mix until well combined.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

Add green food coloring to the dough, mixing until you achieve the desired even shade.

Fold in white chocolate chips if using.

Scoop tablespoon-sized portions of dough, roll into balls, and coat in granulated sugar.

Place on a parchment-lined baking sheet, spaced about 2 inches apart.

Gently flatten each cookie ball and sprinkle with red and green sprinkles, pressing them down lightly.

Bake in a preheated oven at 375°F (190°C) for 8-10 minutes or until edges are lightly golden, and centers are slightly underbaked.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack.