Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the egg, vanilla extract, and almond extract to the butter mixture, and mix until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Using a cookie scoop or your hands, form the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheets, leaving space between each cookie.

Gently flatten each dough ball slightly with the palm of your hand or the bottom of a glass.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. Do not overbake.

Remove the cookies from the oven and allow them to cool completely on the baking sheets.

While the cookies cool, prepare the frosting by beating the powdered sugar, heavy cream, vanilla extract, almond extract, and a few drops of pink food coloring together in a bowl until smooth and fluffy.

Once the cookies are fully cooled, spread a generous layer of pink frosting on top of each cookie using a knife or offset spatula.

Serve the cookies immediately or store them in an airtight container at room temperature for up to 3 days.