Line two baking sheets with parchment paper. Set aside.
In a large mixing bowl add the flour, baking powder, baking soda and salt and whisk to combine.
In a large bowl of a stand mixer add the cream cheese, butter and sugar and mix until combined and fluffy. Around 3 minutes.
Add the egg, vanilla and almond extracts and mix again.
Add the flour mixture and beat on low just until flour disappears. Make sure to not over mix.
Cover mixing bowl and refrigerate for 20 - 30 minutes.
Preheat oven to 375 degrees.
Use a cookie scoop or tablespoon to scoop dough into little balls, around 1 ½ tablespoons. Roll the dough between the palms of your hands and transfer to the bowl of sprinkle. Gently roll the dough around to coat.
Transfer dough balls to your prepared baking sheets, spacing 2 inches apart. Use a flat bottomed glass or bowl to gently press down on the cookies until they are about ¼ - ½ inch tall.
Bake for 8 - 10 minutes.
Remove from oven and allow to cool on baking sheets for a couple of minutes before transferring to a cooling rack.
Store cookies in an airtight container or a sealed Ziploc bag.