In a medium bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt.

In a large stand mixer bowl, cream the softened butter and sugar until light and fluffy.

Add the egg, Greek yogurt, vanilla extract, and almond extract, mixing until fully incorporated.

Gradually incorporate the dry ingredients into the wet mixture on low speed until just combined.

Cover and chill the dough in the refrigerator for at least 60 minutes to prevent spreading.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Scoop 2-tablespoon sized portions of dough and roll into balls, placing them 2 inches apart.

Gently flatten the balls to about 1/2-inch thickness with the palm of your hand.

Bake for 8 to 10 minutes until the edges are just set but the tops remain pale.

Cool completely on a wire rack before frosting.

Whip the light cream cheese and honey together until smooth, then frost the cookies and top with sprinkles.