Step 1

Heat oven to 375°. Line two cookie sheets with parchment paper or spray with cooking spray.

Step 2

In a large bowl with a handheld mixer, or use the bowl of stand mixer, add butter, cream cheese, granulated sugar, powdered sugar, egg, and almond extract. Blend together until it's pale in color and fluffy. About 1-2 minutes.

Step 3

In a separate small bowl combine the flour, baking powder, and salt. Stir with a whisk to break up the clumps.

Step 4

Add half the flour into the creamed mixture and blend on low speed. Add the other half and blend on low speed just until combined. The dough will be really soft, and sticky, but should form a ball of dough in the bowl. * Don't add more flour here if the dough seems sticky. When you roll out the dough in the next step you will add some additional flour.

Step 5

Spray countertop with cooking spray and then sprinkle flour over it. This helps with clean-up and prevents the dough from sticking to the counter. Roll out dough and use whatever cookie cutter shape you want. ** Take care to not roll the dough too thin. You want it thick but not too thick. Use additional flour as needed to make the dough roll out and the cookies come off the counter easily. I use about 1/3 cup additional flour when I am rolling and cutting the cookie dough.

Step 6

Place 12 cookies per cookie sheet and bake for 8-10 minutes. The cookies should still be very pale and should have no golden brown color on them. The middle of the cookies should look dry, not wet, and be puffy.

Step 7

Let cool on the cookie sheet for about 15 minutes. Remove the cookies to a cooling rack to cool completely. Frost and decorate with sprinkles once completely cooled.

Step 8

Combine the butter, powdered sugar, heavy whipping cream, and extract in a mixing bowl. Beat together until it's combined. Add more milk if the mixture is too thick and/or add more powdered sugar if the frosting is too thin.