Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the egg, vanilla extract, and almond extract to the butter mixture and beat until combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Add the milk and mix until the dough comes together and is smooth.
Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches in diameter.
Wrap the log tightly in plastic wrap and refrigerate for at least 1 hour or until firm.
Remove the dough log from the refrigerator and unwrap it. Using a sharp knife, slice the log into 1/4-inch thick rounds.
Place the slices on the prepared baking sheet about 2 inches apart.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden but the centers remain soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.