Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, salt, ground sumac, and ground cardamom.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

Fold in the chopped nuts and chocolate chips (if using) until evenly distributed.

Using a tablespoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.

If desired, sprinkle some colorful sprinkles on top of each cookie before baking.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.

Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.