Step 1

Make the cookies: In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt until well blended.

Step 2

In a separate large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy. Turn the mixer to low and blend in the sour cream, egg, yolk, vanilla, and almond extract.

Step 3

Add the dry ingredients to the wet and mix gently by hand until a soft dough forms. Cover the bowl and chill for 30-60 minutes.

Step 4

Preheat the oven to 350 degrees Fahrenheit (175°C) and line two baking sheets with parchment paper.

Step 5

Portion the chilled dough into 1-2 tablespoonful balls. Roll until smooth, arrange on the baking sheets with 3 inches between them, and gently flatten the tops with your palm.

Step 6

Bake for 7-10 minutes (depending on their size). When done, the edges should be lightly golden and the centers should be pale and soft but set.

Step 7

Let the cookies cool on the trays for 5 minutes, then transfer to a wire rack to cool fully.

Step 8

Make the frosting: In a large bowl, beat the butter until creamy. Gradually mix in the powdered sugar, vanilla, and salt until smooth.

Step 9

Beat in the pink gel food coloring until evenly tinted. Finally, add 1 teaspoon of heavy cream at a time until the desired consistency is reached. It should be thick and fluffy but spreadable.

Step 10

Spread the frosting generously on the cooled cookies and decorate with sprinkles. Allow the frosting to set before serving. Enjoy!