• First, combine dry ingredients. In a mixing bowl add flour, salt, baking powder, baking soda, and cornstarch. Whisk together and set aside.
• Then, in another bowl, beat sugar and butter together until they are fluffy. Add the egg, vanilla, and almond extract, and beat for two minutes. Pour in the sour cream and mix until everything is well combined.
• Mix the dry ingredients with the wet ingredients. Then, use a hand mixer on the lowest speed until the ingredients are just blended. Use a spatula to scrape down the bowl.
• Place dough on a lightly floured surface and gently knead into a smooth, firm ball. Wrap the dough in plastic and put it in the fridge for an hour.

Time to Bake:

• Preheat the oven to 375°F.

  Prepare a baking sheet lined with parchment paper. On a floured surface, roll out the dough and cut out the cookies with a round cookie cutter. Don’t discard the scraps. Roll them up again and cut out additional cookies.
• Place the cookies on a baking sheet and bake for 8-9 minutes, or until the bottom edge begins to turn color.
• While the cookies are baking, let’s prepare the Buttercream Frosting!
• Add the butter to a mixing dish and cream it with a hand mixer. Then, add the powdered sugar and vanilla extract. While mixing on low, drizzle in the milk.
• Next, increase the speed to high and beat until the mixture is smooth. If you want to use food color, now is the time to do it. I chose to apply a few drops at a time till I got this lovely pink tint.
• Take the cookies out of the oven and allow them to cool completely. These cookies are best enjoyed with a generous spoonful of delicious buttercream and some vibrant sprinkles on top. Enjoy!