Step 1

Line several large baking sheets with parchment paper. Set aside.

Step 2

In a large bowl, cream the butter and granulated sugar with an electric mixer on medium speed. Add the eggs, one at a time, beating until each is combined. Add the sour cream, vanilla and almond extracts and mix on low speed until smooth.

Step 3

In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt). Then gradually add dry ingredients to the cake batter, while mixing at low speed until completely combined. Keep in mind, the dough will be a bit sticky. Lay out three large pieces of plastic wrap on the counter, then scoop of third of the batter onto each piece. Wrap up dough and gently flatten into rectangles about 1 1/2" thick. Place in refrigerator to chill for about 2 hours or overnight.

Step 4

Preheat oven to 425°F. Take dough out of fridge. Place on floured countertop, then sprinkle more flour onto dough. With a rolling pin, roll dough out to 1/4" thickness. Using a 2 1/4-inch round cookie cutter, cut out circles and transfer to prepared baking sheets. Bake cookies for 7-8 minutes, or until slightly golden on the edges. Let them cool completely before frosting.

Step 5

Cream softened butter on medium speed with an electric mixer or stand mixer. Beat for 3 minutes until smooth and creamy. Add powdered sugar, salt, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Add pink food coloring gel, if desired. Beat until completely combined.

Step 6

Place frosting in a large pastry bag fitted with a large round tip such as #Pipe in a circle motion onto cooled cookies, then smooth it out with an offset spatula. If you're in a hurry, just spread it on with a butter knife. Add sprinkles, if desired. Let the frosting set for about an hour. Store cookies in an airtight container for up to a week. Or freeze for up to a month.