Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.

In another bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and almond extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the edible flower petals.

Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Once cooled, dust the cookies with powdered sugar for decoration.