In a large bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.

In a separate large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy.

Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla and almond extracts until evenly combined.

Gradually add the flour mixture to the butter mixture, mixing on low speed just until a soft dough forms.

Split the dough into two equal portions. Roll each out to about ¼-inch thickness on lightly floured parchment paper or silicone mats.

Lightly dust the rolled dough with flour, cover with plastic wrap, and refrigerate for at least 1-2 hours or overnight.

Preheat the oven to 375°F (190°C). Line 2-3 large baking sheets with parchment paper or silicone mats.

Remove one dough portion from the refrigerator. Use cookie cutters to cut shapes and arrange them on the prepared baking sheets.

Chill the cut-out dough on the baking sheets in the fridge or freezer for at least 10 minutes before baking.

Bake the cookies for 8-10 minutes until the edges are just starting to turn golden.

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

In a medium bowl, combine sifted powdered sugar, 2 tablespoons of milk, light corn syrup, and vanilla extract. Stir until smooth and adjust consistency as needed.

Spread or pipe icing onto cooled cookies. Let the icing set for a few hours before serving.