Gather all necessary ingredients to ensure everything is at your fingertips while baking. Measure out your flour, baking soda, baking powder, butter, sugar, egg, and both extracts.

Preheat your oven to 375°F (190°C).

In a small bowl, stir together the flour, baking soda, and baking powder, mixing until combined.

In a larger bowl, cream together the softened butter and sugar until the mixture is smooth and fluffy.

Beat the egg into the butter-sugar mixture, ensuring it’s well incorporated. Stir in the vanilla and almond extracts.

Gradually blend in the dry ingredients from the smaller bowl. Mix until combined, making sure to scrape the sides occasionally to include all flour.

Roll rounded teaspoonfuls of dough into balls, then place them onto ungreased cookie sheets. Flatten each ball slightly.

Bake for 8 to 10 minutes, or until you see a light golden hue.

After baking, allow the cookies to sit on the sheets for a few minutes before transferring them to wire racks to cool completely.

In a separate bowl, mix 3 cups of confectioners’ sugar with 2 tablespoons of milk until smooth. If you want colored icing, divide it into small bowls and add food coloring as desired.

Once the cookies are completely cool, use a piping bag or a small offset spatula to apply icing to the cookies.

Add sprinkles or edible decorations while the icing is still wet.