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

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the egg, vanilla extract, almond extract, and ground cinnamon until well combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Chill the dough in the refrigerator for at least 30 minutes to make it easier to handle.

Roll out the chilled dough on a lightly floured surface to about ¼ inch thick. Use a turkey-shaped cookie cutter to cut out cookies and place them on the prepared baking sheets.

Bake for 8-10 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, decorate the cookies with royal icing using the food coloring to create turkey designs. Use candy corn for feathers and chocolate chips for eyes.

Allow the icing to set before serving or storing the cookies.