Make the cookies:

Cup of Yum
1. In a bowl, whisk together cake flour, baking powder, baking soda. Set aside.
2. In a stand mixer bowl fitted with a paddle attachment, add in butter and sugar and cream on medium-high speed until light and fluffy, about 3-5 minutes.
3. Lower the mixer speed and beat in the egg, until incorporated.
4. Add in the sour cream, vanilla extract and almond extract.
5. Add the cake flour mixture into the butter mixture and mix until just combined.
6. Transfer the cookie dough onto a large piece of parchment paper or plastic wrap and form into a disc.
7. Wrap up the cookie dough and chill in the fridge for 1 hour.
8. Preheat oven to 375°F/191°C.
9. Line a baking sheet or cookie sheet with parchment paper. Set aside.
10. Lightly flour the cookie dough and roll out to about ¼" thickness using a rolling pin.
11. Use a round cookie cutter and cut out circular shapes.
12. Place the cookie dough onto a baking sheet lined with parchment paper.
13. Repeat with the remaining dough.
14. Collect the leftover dough scraps and re-roll them again to create more cookies.
15. Bake cookies at 375°F/191°C for 8-9 minutes. (The cookies should remain pale, with no browning at the edges).
16. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Make the frosting:

1. In a mixing bowl, combine butter, powdered sugar, vanilla extract, gel color (if using) and beat until lightened, creamy and fluffy.
2. Use an offset spatula to spread the frosting on the cookies and decorate with sprinkles.