Preheat the oven to 375°F (190°C).

In a bowl, whisk together 2 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

In a large mixing bowl, beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 minutes.

Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract until combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Chill the dough in the refrigerator for 30 minutes.

On a floured surface, roll the dough to 1/4-inch thickness and cut with cookie cutters.

Place cookies on parchment-lined baking sheets, spacing them 1 inch apart.

Bake for 10–12 minutes until edges are lightly golden.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.