Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and 1 ½ cups of sugar until smooth and fluffy.
Beat in the egg, vanilla extract, and almond extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the extra ½ cup of granulated sugar to coat.
Place the sugar-coated balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.