In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat butter and sugar with an electric mixer until light and fluffy (about 2 minutes).

Add egg, vanilla extract, and almond extract (if using) and mix until fully combined.

Gradually add the dry ingredients, mixing until a dough forms.

Divide the dough into two discs, wrap in plastic wrap, and refrigerate for at least 1 hour. This helps the cookies hold their shape during baking.

Preheat oven to 350°F (175°C).

Line a baking sheet with parchment paper.

On a lightly floured surface, roll out one disc of dough to ¼-inch thickness.

Use cookie cutters to cut out shapes, then transfer them to the prepared baking sheet.

Bake for 8-10 minutes, until edges are just set but not browned.

Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

✔ Chill the dough – Prevents spreading and keeps shapes sharp.

✔ Don’t overbake – Edges should be set but not golden.

✔ Use quality vanilla – It enhances the cookie’s flavor.

✔ Roll dough evenly – Ensures uniform baking.

✔ For extra crispness, bake for 11-12 minutes.