Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract.
In a second bowl, sift together the flour, baking soda, baking powder, spices, and salt.
Add the flour mixture to the butter mixture, stirring to combine. The dough will form in clumps that will easily stick together when pressed. (I admit, it looks a bit weird.) You can use the hand mixer if you like, just know that the dough is a bit thick.
Shape the dough into 1-inch balls and roll in sanding sugar. Place each ball on the prepared cookie sheet, leaving about 2-inches between.
Bake in the preheated oven for 8 to 9 minutes or until set. Cool on racks.
Store baked cookies in an airtight container for up to a week. For longer keeping, store the airtight container in the freezer.To freeze the dough: wrap the dough in plastic wrap and place in a ziptop freezer bag in the freezer. Thaw prior to shaping, rolling, and baking the cookies.To freeze unbaked cookies: scoop out the cookie balls and place on a lined tray in the freezer. Freeze until firm. Remove from tray and place in a ziptop freezer bag, labeled with baking instructions. To bake, thaw for a few minutes on the prepared baking sheet and roll in sugar as instructed. Bake according to recipe.Nutritional values are approximate and based on 1 cookie.