Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup.

In a bowl, combine the flour, baking soda, and baking powder. Set aside this mixture.

In a large mixing bowl, cream together the softened unsalted butter and white sugar until light and fluffy, about 3-4 minutes.

Beat in the egg, followed by the vanilla and almond extracts, ensuring everything is well combined.

Gradually add the dry ingredient mixture to the wet mixture, mixing just until combined. If the dough feels dry, add milk one tablespoon at a time until you achieve a workable consistency.

Wrap the dough in plastic wrap and chill it in the refrigerator for at least one hour.

Once chilled, roll out the dough on a lightly floured surface to about 1/4 inch thickness.

Use cookie cutters to cut out shapes and place them on the prepared baking sheets.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack. Once cooled, decorate them as desired with icing or sprinkles.