In a medium-sized mixing bowl, combine the unsalted butter and cream cheese. Using an electric mixer, cream the ingredients together until smooth and fully incorporated.

Add the egg, followed by the almond and orange extracts (if using). Continue mixing until the ingredients are thoroughly blended into a uniform mixture.

Gradually add the white cake mix to the wet mixture, stirring continuously until a cohesive dough forms. The dough will be thick and slightly sticky.

Gently fold in ¼ cup of the sprinkles, ensuring they are evenly distributed throughout the dough.

Cover the bowl with plastic wrap and refrigerate the dough for at least one hour, or up to 24 hours. Chilling will make the dough easier to handle and prevent excessive spreading during baking.

When ready to bake, preheat the oven to 350°F (175°C). Prepare a baking sheet by greasing it lightly or lining it with parchment paper.

Place the powdered sugar in one small bowl and the remaining ¼ cup of sprinkles in another. These will be used for rolling the cookie dough balls.

Using a one-inch cookie scoop, portion out the dough and roll each piece into a ball. Coat each ball lightly with sprinkles, then generously roll it in powdered sugar until fully covered.

Arrange the coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for approximately 10 minutes, or until the edges are set while the centers remain soft.

Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.