Preheat your oven: 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Mix dry ingredients: In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
Add egg and extracts: Add the egg, vanilla extract, and almond extract (if using). Continue to beat until the mixture is smooth.
Combine wet and dry ingredients: Gradually add the dry flour mixture to the butter mixture, mixing just until combined. Be careful not to overmix the dough.
Chill the dough: Cover the dough with plastic wrap and chill it in the refrigerator for at least 1 hour. Chilling helps the cookies keep their shape while baking.
Roll out the dough: On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes or simply slice into rounds with a glass.
Bake the cookies: Place the cut-out dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely before glazing.