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

Mix in the egg, vanilla extract, and almond extract. Add a few drops of pink gel food coloring until you reach your desired shade of pink.

In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and salt.

Slowly add the dry ingredients to the wet mixture, mixing on low speed just until the flour streaks disappear. Do not overmix.

Wrap the dough and let it rest in the fridge for at least 30 minutes.

Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough and place them two inches apart.

Bake for 9 to 11 minutes, until the edges are set but the tops still look soft.

Let the cookies cool on the pan for five minutes before moving them to a wire rack. Once completely cool, you can top them with cream cheese frosting or a dusting of powdered sugar.