Preheat oven at 180 C/ 356 F.
Combine the flour, baking powder, salt.
Cream butter and both sugars until light and fluffy.
Add the egg and mix some more until well combined.
Followed by the almond extract.
Lastly, add the flour mixture.
Use a cookie scooper (or two spoons) to drop dough onto a parchment-lined baking tray.
Bake in the preheated oven for 10 to 12 minutes until the outside is lightly golden.
When done, remove onto a cooling rack and cool completely.
Then, transfer to an airtight cookie jar.
These cookies will keep for up to 2 weeks.