• Whisk together the flour, baking soda, baking powder, and salt in a medium mixing bowl, and set it aside.
• In the bowl of your mixer, cream your butter and granulated sugar until it's light and fluffy. Mix in the sour cream, eggs, vanilla extract, and almond extract.
• Stir in the flour mixture just until combined.
• Divide the dough into two equal proportions. Wrap the dough in plastic wrap and refrigerate for 3 hours.
• Preheat the oven to 350°F and line two sheet pans with parchment paper.
• Dust your counter with flour and roll the dough to about ½ inch thick. Using a 3-inch round cookie cutter, cut out the cookies from the dough. Transfer the cookies onto the sheet pan about 1 inch apart.
• Bake for 8-9 minutes, until the edges turn golden brown. Allow the cookies to cool completely.

Frosting:

• Cream the butter in the bowl of your mixer until it's light and fluffy. Slowly mix in the powdered sugar until all is combined.
• Add in the milk, vanilla extract, and almond extract. Mix over medium-high speed until the mixture is light and fluffy, about 1 minute.
• Place the frosting in a piping bag with a large straight piping tip.
• Pipe the frosting onto the cookies and use a knife to smooth the top of the frosting.
• Top the cookies with the sprinkles.