Preheat your oven to 375°F (190°C).

In a small bowl, stir together the all-purpose flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the softened butter and 1 1/2 cups of white sugar until smooth and fluffy.

Beat in the egg, vanilla extract, and almond extract until well combined.

Gradually blend the dry ingredients into the creamed mixture until fully incorporated.

Roll rounded teaspoonfuls of dough into small balls and place them onto ungreased cookie sheets, leaving space between each ball.

Flatten each ball with the bottom of a glass and sprinkle the tops with the remaining 1/4 cup of white sugar.

Bake in the preheated oven for 8 to 10 minutes, until golden around the edges but still soft in the center.

Let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.