In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt, then gradually add the dry ingredients to the wet mixture, mixing until just combined to form a soft dough.

Divide the dough into two disks, wrap them in plastic, and chill in the refrigerator for at least 1 hour or until firm enough to roll.

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough to about ¼-inch thickness, then use cookie cutters to cut out shapes.

Carefully transfer the cut cookies to the prepared baking sheets and bake for 8-10 minutes, or until the edges are lightly golden. Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Once cooled, prepare your royal icing by whisking powdered sugar, milk, and almond extract until smooth. Divide the icing and add food coloring as desired, then decorate the cookies and add sprinkles before the icing sets.