Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Measure the granulated sugar for coating the dough balls into a small bowl. Set aside.

Place the softened butter and granulated sugar into a large bowl. Using a mixer fitted with a whisk attachment, cream together on medium speed for 1 minute, or until pale and fluffy.

Add the egg, vanilla extract, and almond extract and continue to beat on medium speed until light and fluffy, 30 seconds to one minute. Scrape down the sides of the bowl with a rubber spatula.

Add the flour, baking soda, cream of tartar, and salt to the bowl. Beat the mixture on low for about 1 minute, until all ingredients are combined. Dough will be slightly crumbly in texture.

Form the cookie dough into 20 balls and place on a baking sheet. Roll each cookie in the bowl of granulated sugar, and return to the sheet.

Once all the cookies are coated in sugar, place the baking sheet in the freezer for 15-20 minutes while the oven preheats. Alternatively, place dough balls on plates and transfer to baking sheets after freezing.

Preheat the oven to 350°F.

Transfer the dough balls to the lined baking sheets. Place directly into the oven and bake on middle rack until cookies are just slightly golden brown on the edges and puffy on top, 12-15 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to cool for 10 minutes on the sheets, then transfer them to cooling racks to cool completely.

Serve. Leftover cookies may be stored in an airtight container at room temperature for 3 days, or 5 days in the refrigerator.

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