Cream the butter and sugar together in a large mixing bowl until light and fluffy, about 3-5 minutes.

Add the egg, vanilla extract, and almond extract, then mix on low speed until incorporated, about 1-2 minutes.

Gradually add the flour and salt, mixing until a soft dough forms without overmixing.

Fill the cookie press and chill the dough if it’s too soft.

Press the cookie dough onto ungreased baking sheets, spacing them about 1 inch apart.

Sprinkle with decorative sprinkles before baking.

Bake in a preheated oven at 375°F (190°C) for 6-8 minutes until edges are set.

Let cookies cool on the baking sheet for 2 minutes before transferring to a wire rack.