Whisk together the flour, baking soda, baking powder and set aside.
Cream together the butter and sugar until fluffy.
Add the egg, vanilla, almond extract and sour cream and beat until incorporated.
Add dry ingredients and beat until just combined (Scrape down sides as needed). Dough will still be sticky.
Place dough on plastic wrap, flatten to about 1" and wrap.
Refrigerate for at least two hours.
Preheat oven to 425.
Line baking sheet with silicone mat or parchment paper.
Flour work surface, and roll out chilled dough to 1/4" thickness.
Use cookie cutter to cut out 3" cookies and place on prepared sheet.
Bake for 6-7 minutes, until cookies just set up and are lightly golden on edge.
Transfer to a wire rack to cool completely.
For the frosting, beat together the butter and vanilla extract.
Gradually add in powdered sugar.
Add milk, one tablespoon at a time, and food coloring while beating until fluffy
Frost cooled cookies and add sprinkles if desired.