Copycat Lofthouse Sugar Cookies

• Preheat your oven to 350°F (175°C) to ensure even baking and perfect rise.
• In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
• Add the room temperature eggs, sour cream, vanilla extract, and almond extract to the butter mixture and mix until well combined, scraping down the bowl as needed.
• In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, cream of tartar, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep cookies tender.
• Use a cookie scoop to portion dough onto a parchment-lined baking sheet, leaving space between cookies for spreading.
• Bake in the preheated oven for 10-12 minutes until edges are set and tops are slightly puffy. Remove from oven and let cool on the baking sheet for 5 minutes.
• Transfer cookies to a wire rack to cool completely.
• For the frosting, beat together softened butter, powdered sugar, vanilla extract, and heavy whipping cream until smooth and creamy. Add food coloring if desired.
• Once cookies are completely cool, generously frost each cookie. Decorate as desired with sprinkles or other toppings.