In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Beat in the egg, vanilla extract, and almond extract (if using). Mix until well combined.
Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Avoid overmixing.
Divide the dough in half, flatten into discs, and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about ¼-inch thickness. Use cookie cutters to cut shapes and place on prepared sheets.
Bake for 8–10 minutes, until edges are just starting to turn golden. Centers should look set but not browned.
Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.