In a large mixing bowl, beat the softened butter with the granulated and brown sugars using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.

Mix in the egg, vanilla extract, cake batter extract. Then add the pink gel food coloring, starting with a small amount and mixing until you reach your desired shade of pink.

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring on low speed until just combined. Do not overmix.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours) to prevent spreading.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop large mounds of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 9-11 minutes, until the edges are just set but the centers still look slightly underbaked. They will continue to cook on the baking sheet.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

While the cookies cool, prepare the frosting. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy, about 1-2 minutes.

Add the powdered sugar and almond extract, mixing on low speed first, then increasing to medium until the frosting is fluffy. If it's too thick, add a splash of milk (not listed, but optional).

Once the cookies are completely cool, frost each cookie with the cream cheese frosting. Decorate with pink sprinkles or cookie crumbs if desired.