Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream the softened unsalted butter and 1 1/2 cups granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the egg, vanilla extract, and almond extract to the butter mixture and beat until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Add the milk and mix until the dough comes together. Do not overmix.
Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 2 inches in diameter.
Roll each log in the 1/4 cup granulated sugar until evenly coated.
Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour until firm.
Remove the logs from the refrigerator and unwrap. Using a sharp knife, slice the logs into 1/4-inch thick rounds.
Place the slices on the prepared baking sheet about 1 inch apart.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.