Begin by preheating your oven to 350°F (175°C) and prepare your baking sheets by lining them with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until well combined.

In a large bowl, beat softened unsalted butter with granulated and powdered sugars until light and fluffy, about 2-3 minutes. Gradually add in the eggs, vanilla extract, and almond extract, mixing until fully incorporated.

Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined.

Scoop tablespoon-sized portions of dough and roll them into balls. Flatten each ball slightly, then place about half of them on the prepared baking sheets. Spoon a small amount of strawberry jam in the center of each, then top with another flattened dough disc and crimp the edges to seal.

Place the filled cookies in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. Let cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

For optional icing, whisk together powdered sugar and a splash of milk to achieve a drizzle-able consistency. Drizzle over the cooled cookies and finish with colorful sprinkles.