Whisk together the flour, baking powder, and salt in a medium bowl and set aside.

In a large mixing bowl, use a handheld or stand mixer fitted with the paddle attachment to beat the softened butter and sugar together on high speed until the mixture is light and creamy, about 3 minutes.

Add the egg, vanilla, and almond extract (if using) to the bowl and beat on high speed until fully combined, about 1 minute. Scrape down the bowl as needed and mix again to ensure everything is incorporated.

Add the dry ingredients to the wet mixture and mix on low speed until the dough just comes together and is soft. If the dough feels too soft or sticky to roll, add 1 more tablespoon of flour and mix briefly.

Divide the dough into two even portions. Place each half on a lightly floured piece of parchment paper or silicone baking mat. Using a lightly floured rolling pin, roll each portion out to about 1/4-inch thick. Add a little extra flour if the dough is too sticky.

Lightly dust the top of one rolled-out piece with flour. Stack the second rolled-out piece (on parchment) on top of the first. Cover the dough tightly and refrigerate for at least 2 hours and up to 2 days.

When ready to bake, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

Carefully remove the top dough layer from the fridge. If it sticks, gently run your hand under the parchment to help release it. Use cookie cutters to cut the dough into shapes. Gather scraps, re-roll, and continue cutting shapes until all dough is used. Repeat with the second dough portion, arranging cookies 3 inches apart on baking sheets.

Bake for 11–12 minutes, or until the edges of the cookies are just lightly browned and set. If needed, rotate the baking sheets halfway through baking. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Once cooled, decorate cookies with royal icing, glaze, or buttercream as desired. Add sprinkles or tint the icing with gel food coloring if you like. You can decorate cookies on a baking sheet, then refrigerate the sheet to help the icing set if needed.

Enjoy the cookies immediately or let the icing set completely before serving or storing. Once set, store the cookies (plain or iced) tightly covered at room temperature for up to 5 days, or refrigerate for up to 10 days. If using buttercream, store at room temperature for up to 1 day, or in the fridge for up to 5 days.