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, using an electric mixer, cream the softened unsalted butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
Add the egg, vanilla extract, and almond extract to the butter mixture and beat until fully incorporated.
Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Turn the dough out onto a lightly floured surface and shape it into a log approximately 12 inches long and 2 inches in diameter.
Roll the log in additional granulated sugar until evenly coated.
Place the sugar-coated dough log on the prepared baking sheet and refrigerate for 15 minutes to firm up.
After chilling, bake the cookie log in the preheated oven for 12 minutes or until the edges are lightly golden but the center is still soft.
Remove from the oven and let cool on the baking sheet for 5 minutes.
While still warm, slice the log into 1/4-inch thick rounds using a sharp knife.
Transfer the slices to a wire rack to cool completely before serving or storing.