In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium-high speed for about 3 minutes until pale and fluffy.

Add the egg, non-alcoholic vanilla extract, and almond extract, then beat until well combined, scraping down the sides of the bowl as needed.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.

Reduce mixer speed to low and gradually add the flour mixture to the butter mixture. Mix just until the flour disappears. Avoid overmixing.

Divide the dough into two equal portions, flatten into disks, and wrap in plastic wrap.

Chill the dough disks in the refrigerator for at least 1 hour.

Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.

On a lightly floured surface, roll out one disk of dough to about 1/4 inch thick. Cut out shapes with cookie cutters.

Place cookies about 1 inch apart on the prepared baking sheets. Re-roll scraps and repeat.

Bake for 8 to 10 minutes until set and dry on top but not dark brown. They will be soft when first removed from the oven.

Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.