Combine the dry ingredients. Add the baking powder, flour, and salt together and use a whisk to combine.
Beat wet ingredients. Using a stand mixer will work best to beat together sugar and butter. Combine them at high speed until creamy. Next, add in the vanilla, egg, and almond extract and mix on high for another minute or so.
Combine wet and dry ingredients. Mix the two together on low. This will create a dough that is soft. If it's sticky after this, you can add a tablespoon of flour to help it so that it will roll easier.
Roll out the dough. Once dough is formed, place it on parchment paper and place another parchment paper over it then roll the dough. Parchment paper will prevent the dough from sticking. If you still find dough to be sticky, you can spread some flour on the dough, while rolling it. Roll out the dough using a rolling pin until it's about ⅓ inch thick.
Chill the dough. You're going to need to chill the dough for 1-2 hours in the fridge or until it firms. Be sure that you have dough totally covered before placing it in the fridge with plastic wrap.
Preheat your oven. Take the chilled dough out of the fridge. Place parchment paper/silicon mats on baking sheet/sheets and use your Easter cookie cutters to make 4-inch egg-shaped cookies. Or go for shapes of choice. Re roll and cut out sugar cookies until all dough is used up.
Bake the cookies. Put the cookies on cookie sheet and give them space. Put the baking sheet in the oven for 10-11 minutes. Let the cooked cookies cool for 5 minutes right on the cookie sheet, and then move them to a cookie rack to cool.