Preheat the oven to 350F (180C) degrees. Line cookie sheets with baking paper or silicone baking mats.
In a large bowl whisk together the flour, cornstarch, cream of tartar, baking powder, baking soda and salt. Set aside.
In a large bowl beat together the butter and sugar until light and fluffy.
Add in the vanilla extract, almond extract and egg and continue beating until well combined.
Turn off the mixer. Sift in the dry ingredients into the butter mixture. Starting with the mixer on a low speed, beat in the dry ingredients
Turn off the mixer and gently stir in the sprinkles using a rubber spatula.
Form the dough into balls with about 1 to 1.5 tablespoons in size. If the dough is sticking to your fingers, place it in the fridge for at least 30 minutes.
Place dough balls 2 inches apart on a lined cookie sheet.
Bake 1 sheet at a time in the preheated oven for 9-11 minutes or until the tops of the cookies look just set. Optionally, place a few sprinkles on top of each cookies. Allow to cool for at least 10 minutes on the baking sheet before transferring to a wire rack to continue cooling.