In a large mixing bowl, whisk with an electric mixer the butter and cream cheese until creamy. Scrape down the sides of the bowl as needed.

Add in the powdered cake mix, egg, almond extract, and ¼ cup of sprinkles. Mix just until combined, the dough will be very sticky.

Put remaining sprinkles on a pie plate to roll balls of dough.

Put powdered sugar in a bowl for rolling cookies in.

Scoop dough into 1 inch balls, (I use a cookie scoop) and roll in sprinkles first, then roll in powdered sugar.

Place balls of dough on a baking sheet lined with parchment paper. Keep dough balls about 2 inches apart.

Place cookie sheets in the fridge to chill for 45-60 minutes.

Preheat oven to 375 degrees.

Place on tray of cookies in the oven to bake for 10-12 minutes, until set. Don't let cookies brown.

Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

*If you find your cookies spread too much, you can use my handy trick to use anything round (a glass, a pint jar rim, a round biscuit cutter) to swirl them back into shape.

Enjoy!