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

Mix Dry Ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-4 minutes).

Add Wet Ingredients: Add the egg, vanilla extract, and almond extract (if using) to the butter mixture, and beat until fully incorporated.

Combine Dry and Wet Ingredients: Gradually add the flour mixture into the wet ingredients, mixing until just combined. Add the milk, 1 tablespoon at a time, until the dough reaches a smooth consistency.

Chill the Dough: Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 30 minutes to make it easier to roll and cut out shapes.

Roll and Cut the Dough: Once chilled, remove the dough from the fridge and roll it out on a lightly floured surface to about 1/4-inch thickness. Use Easter-themed cookie cutters to cut out shapes like bunnies, eggs, and flowers. Place the cut-out cookies onto the prepared baking sheets.

Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Let them cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Decorate: Once the cookies have cooled, you can decorate them with royal icing, sprinkles, or edible glitter to add an Easter touch.