Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper.
In a mixing bowl, add the butter and both sugars. Beat until light and fluffy, about 2 min.
Add the eggs one at a time mixing on low until incorporated. Add the vanilla and almond extract. Add in your desired amount of pink gel food coloring.
Add in the flour, corn starch, and baking soda mixing until just combined.
Using a cookie scoop, scoop out 3tbs sized cookie dough balls and place on the parchment lined sheets.
Bake for 12-14 minutes until corners of the cookie are slight golden. Allow to cool slightly and then lightly press down the tops of each cookie to flatten.
While the cookies fully cool, make the cream cheese frosting.
Beat together the butter and cream cheese until smooth.
Add in the salt, heavy cream, vanilla, and almond extract. Slowly add in the powdered sugar 1 cup at a time until fully mixed in. If needed, add in the 2nd tbsp of heavy cream.
Fill a piping bag with the frosting and swirl the frosting on each cookie.
Reserve one cookie, crumble it finely, and sprinkle the crumbs on top of each frosted cookie.
