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Preheat the oven to 350°. In the bowl of a stand mixer, cream the butter and granulated sugar for 3-5 minutes, or until light and fluffy. Add in the vanilla, almond extract and eggs. Mix on low until just incorporated.
While the mixer is on low, slowly add in the flour, corn starch, baking powder and salt and mix until everything is just incorporated. Do not over mix.
Line a cookie sheet with parchment paper and use a large cookie scoop (about 3 tablespoons of dough per cookie) to make dough balls. Space 2-3 inches apart. Use a round glass and press the bottom onto the cookie dough to flatten. Bake for 10-11 minutes or until the edges are just set. Remove from the oven and allow to cool on the pan for 3 minutes before transferring to a cookie rack to cool completely.
While the cookies are cooling make the frosting. In the bowl of a stand mixer beat the butter, powdered sugar, vanilla and almost extract until smooth. Add in heavy cream 1 tablespoon at a time until it reaches the desired consistency. If using, add in food coloring now.
Spread about 2 tablespoons of frosting on the cooled cookies and add sprinkles. Enjoy!