In a large bowl, sift the flour, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, add granulated sugar and butter, and beat with a hand mixer for 2-3 minutes.

Then, add the vanilla and almond extracts and egg. Beat on medium until well combined.

Add your "sifted flour mixture" into your wet ingredients and mix with a wooden spoon or rubber spatula until combined. Be sure not to over mix.

Use a large, 3 tablespoon-sized cookie scoop to form the cookie balls. Transfer the cookie dough to a fridge and let chill for at least 2 hours to allow the flour to hydrate and firm up the dough. Remove your chilled dough from the refrigerator. Place the cookie dough on a lined baking sheet. The dough should be about 2 -3 inches apart.

Preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper. Bake the cookies at 350 degrees for about 10-13 minutes or until the edges of the cookies are set and the center is slightly puffed. Use a circular biscuit cutter or bowl to make the cookies circular and scoot the cookie make them thicker. Let the cookies rest for about 15-20 minutes or until completely cooled. I'll be hard, but worth the wait.

Make Blueberry Frosting. Crush dried blueberries into a powder. Use a food processor or place them in a zip-top bag and roll with a rolling pin until finely crushed

In a large bowl, beat room temp butter + powdered sugar until creamy. Add vanilla, lemon juice + zest, salt, heavy cream, and blueberry powder. Mix until smooth. Adjust to your liking—more sugar for thickness/sweetness, more cream or lemon juice for a thinner frosting

Spread or pipe onto cooled cookies and top with sprinkles.

Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @‌butterloveandsalt! We would love to see how your cookies come out!