Combine the softened butter and granulated sugar in a large bowl. Using a hand mixer with a whisk attachment, mix on medium speed until the mixture is pale and fluffy, about 1 minute.

Add the egg, sour cream, vanilla extract, and almond extract to the bowl. Beat on medium speed until light and fluffy, 30 seconds to 1 minute.

Add the flour, baking soda, baking powder, and salt to the bowl. Mix on low speed for about 1 minute to form a soft dough.

Shape the cookie dough into three portions. Flatten into rough circles approximately 1 inch thick, and wrap each in plastic wrap.

Refrigerate the cookie dough for 30 minutes to 1 hour.

Preheat the oven to 350°F.

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Remove the dough from the refrigerator. Dust the dough and countertop with flour and roll dough to 1/2-inch thickness. Using a 3-inch round cookie cutter, cut the cookie dough into circles and transfer to the baking sheets.

Repeat the rolling and cutting process with the remaining 2 portions of cookie dough. The dough should yield approximately 20 cookies.

Place the cookie sheets in the freezer for 10-15 minutes.

Transfer the baking sheets directly from the freezer to the oven. Bake the cookies on middle and upper-middle racks until they are puffy and slightly golden brown at the edges, 11-12 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to cool for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely. In the meantime, using a hand mixer with a whisk attachment, mix the butter and cream cheese together until smooth.

With the mixer on the lowest speed, add half of the powdered sugar. Mix until combined, then add in remaining powdered sugar, vanilla, heavy cream, salt, and desired food coloring. Beat on high speed until the frosting is light and fluffy, 2-3 minutes.

Once cookies are completely cool, spread each with 1-2 tablespoons of buttercream. Top with sprinkles, if desired.

Serve and enjoy. Store remaining cookies in the refrigerator. Allow the cookies to sit at room temperature for 10-15 minutes before eating.