Preheat the oven to 375°F (190°C). Line two baking sheets 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, use an electric mixer to cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 minutes.
Beat in the egg, vanilla extract, and almond extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough comes together and no flour streaks remain.
Divide the dough into two equal portions. Wrap each portion in plastic wrap and chill in the refrigerator for at least 1 hour.
On a lightly floured surface, roll out one portion of dough to about 1/4 inch thickness.
Use cookie cutters to cut out desired shapes and place them about 1 inch apart on the prepared baking sheets.
Repeat with the second portion of dough, re-rolling scraps as needed.
Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the cookies are crisp.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.