In your stand mixer with the paddle attachment, combine the room-temperature butter and granulated sugar. Beat until just combined, about 45 seconds.

Add the egg, along with the vanilla and almond extracts. Mix well for 1 minute until everything is nicely blended.

Gradually add the all-purpose flour and salt, mixing until there are no streaks of flour left.

Form the dough into a flat, oval disk. Wrap it in plastic wrap and refrigerate for at least an hour, or ideally overnight for optimal flavor.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

On a floured surface, roll out your chilled cookie dough to about 1/4 inch thickness. Use cookie cutters to create fun shapes and transfer them onto the prepared baking sheets.

If desired, sprinkle colored sugar on top before baking. Bake for about 8 to 12 minutes until the edges are just golden brown.

Allow the cookies to cool completely on the baking sheets before transferring them to a wire rack.