Instructions

• In the bowl of a stand mixer (or using a hand mixer), beat 1 cup softened butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2–3 minutes.
• Add the 2 eggs one at a time, beating after each until fully incorporated.
• Add 2/3 cup sour cream, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract; beat until smooth and combined.
• In a separate bowl, sift together 4 cups all-purpose flour, 3 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon cream of tartar, and 1/4 teaspoon salt.
• With the mixer on LOW, add the dry ingredients to the wet ingredients in 2–3 additions, mixing just until combined and no large streaks of flour remain. Scrape the bowl and finish mixing by hand if needed.
• Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour (chilled dough is easier to handle).
• When ready to bake, preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
• Scoop about 1 tablespoon of chilled dough and roll into a ball (dough may be sticky). Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
• Lightly dip the bottom of a drinking glass into flour and tap off the excess. Use the floured bottom of the glass to gently press each dough ball flat to about 1/4–1/2 inch thickness.
• Bake in the preheated oven for 8–11 minutes, until the edges are set and the bottoms are lightly golden. Centers may still be slightly soft.
• Remove cookies from the oven and let them cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely before frosting.
• To make the frosting, beat 1 cup softened butter until fluffy. Add 2 teaspoons vanilla extract and beat to combine.
• Gradually add powdered sugar and heavy whipping cream, beating until smooth. Start by adding powdered sugar about 1 cup at a time and heavy cream 1 tablespoon at a time, using up to 5 cups powdered sugar and up to 8 tablespoons heavy cream total, until you reach a smooth, spreadable consistency. Add food coloring if desired and beat until evenly colored.
• Frost the cooled cookies with the prepared frosting. Allow the frosting to set before stacking or storing.