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

In a large bowl, beat the butter and sugar together with a hand or stand mixer until light and fluffy (about 2-3 minutes).

Beat in the egg, egg yolk, vanilla extract, and almond extract (if using) until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.

Gently fold in the rainbow confetti sprinkles.

Scoop about 2 tablespoons of dough and roll into balls. Place them on a parchment-lined baking sheet, spaced about 2 inches apart.

Refrigerate the dough balls for at least 30 minutes to prevent spreading during baking.

Preheat your oven to 350°F (175°C).

Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

In a microwave-safe bowl, melt the white chocolate chips and coconut oil in 20-second intervals, stirring after each, until smooth.

Use a spoon or piping bag to drizzle the melted white chocolate over the cooled cookies.

Immediately sprinkle additional rainbow confetti sprinkles on top before the chocolate sets.

Arrange the Magic Confetti Cookies on a platter for a colorful, eye-catching treat.