In a medium bowl, whisk the flour, baking soda, and salt together until combined; set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix on high for 3 minutes until light and fluffy. Add the eggs one at a time, mixing after each addition until combined. Add in the vanilla and almond extract. Then stir in the pudding mix.

With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Stir in the 1/2 cup of sprinkles. Cover bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or up to 3 days.

Once dough is properly chilled, preheat oven to 350ºF. Line two large baking sheets with parchment paper. Pour the remaining 1/2 cup of sprinkles into a small bowl.

Using a 1/4 cup measuring cup or two spoons, scoop balls of chilled cookie dough onto lined baking sheet, placing them about 2 inches apart. Lightly press the top of each cookie--this will allow them to bake more evenly so you don't end up with a lump in the center. Dip the top of each cookie into the bowl of sprinkles, then return to the baking sheet.

Bake cookies for 11 -13 minutes*, or until slightly browned around edges. The centers might look underdone at first, but they will finish baking up as they cool. Immediately top with more sprinkles, if desired. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Cookies will stay fresh in an airtight container at room temperature for up to 1 week, or in the freezer for up to 6 months.