In a mixing bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, add the butter. Use a hand mixer and cream the butter until nice and fluffy.
Add the granulated sugar and powdered sugar. Mix until the sugars and butter are combined.
Add the eggs, one at a time, mixing well in between each addition.
Add the almond extract and vanilla extract with the last egg.
Add half of the flour mixture, mix well.
Add the remaining flour. The mixture will be thick. I would recommend using a mixing spoon or a Danish dough whisk. Keep mixing until the flour is all incorporated into the mixture. If it is easier, you may want to mix with your hands.
Cover the bowl and refrigerate for at least 1 hour. Don’t skip this step. If you cook the cookies right now, they won’t have any structure and will spread too much.
Line a cookie sheet with parchment paper or a silicone mat. Set aside.
Preheat the oven to 350 degrees F.
Take a large cookie scoop (3 tablespoons) and scoop the dough into balls.
Roll the dough in the palm of your hand and place it on a cookie sheet. Make sure to leave 1 ½ to 2 inches in between each cookie. They will spread. I did not flatten the dough because I wanted this thick cookie. You can flatten the dough, but the cooking time may vary.
Bake in the preheated oven for 18-20 minutes. The edges will be lightly golden, and the center will be set.
Cool on a cooling rack while making the frosting.
In a mixing bowl, add the butter and powdered sugar. Mix well.
Add the milk and vanilla extract (optional). Mix until all ingredients are combined.
Adjust the thickness by adding more milk or sugar.
Frost the cookies once they are cooled. Here are 3 ways I enjoyed the cookies. The cookie with just the frosting. The cookie with frosting and cookie crumble on top of the frosting (take 1 cookie and crumble into pieces), and finally one cookie with frosting, crumble cookie, and freeze-dried strawberries.
