In a medium bowl, sift together the flour, cornstarch, baking powder, and salt. Mix until well combined and set aside.

In a large bowl, use a hand or stand mixer to beat the softened butter and sugar together until light and fluffy (about 2-3 minutes).

Add the egg, vanilla extract, and almond extract (if using) to the butter mixture, beating until fully incorporated.

Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop once the dough is smooth and all ingredients are just combined. Avoid overmixing.

Divide the dough into two equal portions. Flatten each portion into a disk and wrap it in plastic wrap. Chill the dough in the refrigerator for at least 1 hour or up to 24 hours.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

On a lightly floured surface, roll out one portion of chilled dough to about ¼ inch thickness.

Use cookie cutters to create desired shapes, then transfer the shapes to the prepared baking sheets, leaving about 1 inch of space between each cookie.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden.

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

If desired, decorate the cooled cookies with royal icing, buttercream, or sprinkles. Let the decorations set before serving or storing.