Preheat oven to 350°F. Line two sheet pans with parchment paper or a silicone mat.In a medium mixing bowl, whisk the flour, baking soda, and salt set it aside.

Cream together the butter, sugar, and brown sugar with your mix on medium speed for 5-6 minutes, until the mixture has lightened in color and texture.

Stir in the egg and almond extract to the butter mixture just until the egg is incorporated.

Reduce the speed to low and slowly add in the flour mixture until the dough comes together. Don’t let this mixture get over mixed.

Using a rubber spatula, stir in the mini eggs and sprinkles carefully, so you don’t break the candy eggs.

Scoop out the cookie dough using a medium-size cookie scoop. Roll the dough into balls, then place them on your sheet pans, so they are two inches apart from each other.

Bake the cookies for 9-11 minutes until they are golden brown. Remove the pan from the oven but leave them on the sheet pan to cool.

Repeat this with any leftover dough.