In a large bowl, beat the softened butter and granulated sugar with an electric mixer for 2–3 minutes, until light and creamy.

Add the egg, vanilla extract, and almond extract. Beat until fully combined, scraping down the sides of the bowl as needed.

Gradually add the dry ingredients. Mix on low speed just until a soft dough forms. Do not overmix.

Divide the dough into two equal portions and flatten each portion into a disk. Wrap tightly and refrigerate for at least 1 hour.

Preheat the oven to 350°F. Line two large baking sheets with parchment paper.

Roll one disk of chilled dough on a lightly floured surface to approximately 1/4-inch thickness.

Cut the dough into Christmas trees, stars, snowflakes, or other holiday shapes. Transfer the cookies to the prepared baking sheets, leaving approximately 1 inch between them.

Bake for 8–10 minutes, until the tops look set and the edges are only lightly golden. Avoid overbaking.

Let the cookies cool on the baking sheets for 5 minutes. Transfer them to a wire rack and allow them to cool completely.

To prepare the icing, whisk together the powdered sugar, corn syrup, milk, and vanilla until smooth. Add more milk 1/2 teaspoon at a time if the icing is too thick.

Divide the icing among small bowls and tint each portion with gel food coloring. Transfer the icing to piping bags.

Outline and decorate the cooled cookies. Add sprinkles while the icing is still wet.

Let the decorated cookies rest uncovered for 4–6 hours, or until the icing has hardened completely, before stacking or storing.