Make the Dough
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3 minutes). Add in the egg, vanilla, and almond extract. Mix well. Gradually stir in flour, baking soda, and baking powder. Add milk as needed until the dough pulls together.

Chill
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This helps the dough firm up and hold its shape during baking.

Roll and Cut
Preheat oven to 350°F (175°C). On a floured surface, roll the dough to ¼-inch thickness. Dip cookie cutters in flour and cut desired Halloween shapes.

Bake
Place cookies on a parchment-lined baking sheet. Bake for 8–10 minutes or until edges are lightly golden. Let cool on the pan for 5 minutes before transferring to a wire rack.

Decorate
Mix powdered sugar and milk to form a smooth icing. Divide into bowls and tint with food coloring. Use piping bags or zip-top bags with snipped corners to decorate. Add sprinkles, candy eyes, and glitter before icing sets.