Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. Set aside.
In a large bowl, cream the softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 3 to 4 minutes using an electric mixer on medium speed.
Beat in the egg, vanilla extract, and almond extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Scoop tablespoon-sized portions of dough and roll each into a ball.
Roll each dough ball in the 1/4 cup granulated sugar until fully coated.
Place the sugar-coated dough balls on the prepared baking sheets about 2 inches apart.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden but the centers are still soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Arrange the cooled sugar cookies on a large serving platter for presentation.