Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a large bowl, cream together the granulated sugar and softened butter until it's light and fluffy. Add the egg, vanilla extract, and almond extract, mixing well to incorporate.

In another bowl, whisk together the baking powder, salt, and all-purpose flour. Gradually add this dry mixture to the wet ingredients, combining until just blended—be careful not to overmix.

If your dough seems too soft, cover and chill it in the refrigerator for about 30 minutes for easier handling.

Roll the dough into small balls (about 1 inch in diameter). Dip each ball into powdered sugar, rolling it around to coat evenly, then place them onto the prepared baking sheet about 2 inches apart.

Bake in the preheated oven for about 12–15 minutes or until the edges look set, but they are still soft in the center.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your chewy, crinkly cookies!