Preheat the oven to 350 degrees Fahrenheit and line baking sheets with nonstick baking mats or lightly spray them with nonstick cooking spray.

In the bowl of an electric mixer, cream together white cake mix, melted butter, almond extract and egg. For the Funfetti cookies, stir in 1/3 c. holiday sprinkles by hand at this point. For both the other varieties, omit the sprinkles in the dough.

Scoop or roll dough into rounded 1 1/2" balls and place at least 2" apart on prepared sheets. Press dough balls down with the palm of your hand to flatten the balls slightly. Bake for 8-9 minutes. Don't over bake! You don't want the bottoms to be brown.

Allow them to cool slightly on the baking sheets before removing them to a cooling rack to cool completely.

After the cookies are cool, for the dipped variety, melt white chocolate chips (in small batches) in a small sauce pan over the stove top on the lowest heat, stirring constantly. Or use a double boiler to play it completely safe. Remove them from the heat a little before they are all the way melted and continue to stir the white chocolate until no lumps remain and all is melted and smooth. Dip half the white cake mix cookie into the melted white chocolate and place cookies on a wax or parchment paper-lined cookie sheet. Add holiday sprinkles onto the white chocolate. Allow the cookies to sit while the white chocolate sets completely.

For the frosted cookies, prepare the buttercream frosting by creaming together softened butter, powdered sugar, vanilla extract and just enough milk for thinning (add the milk very slowly, mixing in between), until fluffy and creamy. Mix for at least five minutes on a high speed for the ultimate creaminess!

Frost the cookies and sprinkle with holiday sprinkles.