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Preheat your oven to 350°F and line your baking sheets with parchment paper.
Cream the softened butter and granulated sugar together on medium-high speed for about 3-4 minutes.
Add eggs one at a time, mixing until just combined after each. Stir in both vanilla and almond extracts.
Whisk flour and baking powder in a separate bowl. Gradually add this dry mixture to your wet ingredients.
Scoop your dough into ¼ cup balls and roll them smooth. Place on your prepared sheets.
Bake for 9-12 minutes, until the centers are puffed and just losing their gloss.
Cool the cookies on the baking sheets for 8-10 minutes, then transfer them to a wire rack.
Beat the softened butter for the frosting until it's smooth and fluffy. Gradually add the powdered sugar.
Mix in the almond extract. Add milk until you reach a spreadable consistency.
Add a few drops of pink gel food coloring to your frosting. Mix until uniform.
Frost the completely cooled cookies generously.
Chill your finished cookies in the refrigerator before serving.