Sift the flour, baking powder, baking soda, and salt together in a medium mixing bowl and set aside.
In a stand mixer or large mixing bowl add the butter and sour cream (BOTH AT ROOM TEMP) and cream together until nice and smooth. This will take about 4-5 minutes. Add the sugar, egg, vanilla, and almond extracts and mix until combined.
Add dry ingredients to the wet ingredients in 3 batches, mixing in completely after each addition.
Form a loose ball with the dough and place it in a covered bowl in the fridge for 30 minutes.
After about 15 minutes, preheat your oven to 400°F and line your baking sheets with parchment paper or a silicone mat.
Once the dough has chilled, place it on a lightly floured surface and roll it out to ¼" thick. Cut out your favorite shapes and place each cookie on the prepared baking sheet. These cookies won't spread so you don't have to space out too much but give them a little breathing room.
Bake the cookies one pan at a time for 6-8 minutes. The cookies will puff up a little but won't turn brown. This is how they stay nice and soft.
Remove the cookies from the oven and place them on a cooling rack to cool completely.