Instructions

1. Preheat oven to 350F.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar. Beat mixture until light and fluffy.
4. Beat in egg and vanilla and almond extracts.
5. Add flour mixture in three separate batches to creamed butter and beat just until blended.
6. Line 2 baking sheets with parchment paper.
7. Using a teaspoon, drop heaping mounds of cookie dough onto baking sheets, spacing them at least 2 inches apart.
8. Chill dough in the refrigerator for 10 minutes.
9. Bake cookies for 15 to 18 minutes or until edges begin to turn brown.
10. Cool cookies for several minutes on baking sheets to allow them to firm up. Then transfer the parchment paper full of cookies to a wire cooling rack.  
11. Combine chocolate chips and coconut oil in a small microwave-safe bowl. Melt chocolate chips in the microwave in 30-second intervals, stirring after each interval, until melted and smooth.
12. Pour melted chocolate into a small plastic squeeze bottle.   
13. Drizzle chocolate over cooled cookies.
14. Add red, white, and green sprinkles to tops of cookies.
15. Serve.