In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1⅓ cups sugar (233 grams) on medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste and almond extract.

In a medium bowl, whisk together flours, baking powder, cream of tartar, baking soda, and salt. With mixer on low speed, gradually add dry ingredients to wet ingredients, beating until just combined. Add milk and beat to incorporate. Fold in sprinkles until distributed. Cover bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 days.

Preheat oven to 350 F. Line baking sheets with parchment paper.

Using a 1½-inch cookie scoop, scoop dough and roll into balls. Roll the balls in the remaining ⅔ cup (167 grams) sugar. Place 3 inches apart on prepared baking sheets. Top with more sprinkles, if desired. Bake until edges are lightly browned, 12 to 14 minutes. Let cool on pans for 5 minutes, and then transfer to wire racks.