Preheat your oven to 350˚F (180˚C) and line 2 baking sheets with parchment paper.

Using a stand mixer, beat 8 tablespoons of unsalted butter until light and fluffy. Then, add granulated sugar and powdered sugar, mixing until well aerated.

Incorporate the egg into the mixture, followed by sour cream and vanilla extract. Ensure a smooth consistency.

In a separate bowl, whisk together flour, baking soda, and salt.

Gradually add dry ingredients to the wet mixture, mixing until just combined.

Using a ⅓-cup measure, portion out the dough onto prepared baking sheets. Flatten slightly to about 3 inches in diameter.

Bake for 9–12 minutes until set. Cool on pans for 10 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat butter until smooth, then add heavy cream, almond and vanilla extracts, and salt.

Sift in powdered sugar and mix until smooth. Add food coloring and mix until color is consistent.

Frost each cookie with 1–2 tablespoons of frosting, smoothing to edges.

Refrigerate cookies for at least 1 hour before serving. Enjoy!