Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium bowl, combine the all-purpose flour, baking soda, and salt. Mix well and set aside.

In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

Add the egg, vanilla extract, and almond extract (if using) to the butter mixture, and beat until well combined.

Gradually add the flour mixture to the wet ingredients and mix until just combined. Do not overmix.

Roll the dough into small balls, about 1 inch in diameter, and then roll each ball in granulated sugar to coat.

Place the sugar-coated balls on the prepared baking sheet, leaving about 2 inches of space between each cookie.

Press the tops of the cookies slightly with the bottom of a glass to flatten them.

Bake in the preheated oven for about 8-10 minutes, or until the edges are just golden. Be careful not to overbake.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.