Whisk together the flour, baking soda, and salt in a medium mixing bowl and set aside.

Cream butter and granulated sugar together for one minute. Add the powdered sugar and mix for an additional 30 seconds.

Add the egg, sour cream, and vanilla extract. Mix for about 30 seconds in between each addition.

Mix the dry ingredients into the wet ingredients a little at a time, until fully incorporated, scraping the sides of the bowl as necessary.

For giant cookies, scoop the dough into a ¼ cup cookie scoop and place it on a parchment lined baking sheet with about 2 inches in between each ball of cookie dough.

Bake cookies at 375 degrees for 10-12 minutes until the center looks set, but the cookies have not begun to turn brown.

Remove from the oven and immediately press a flat measuring cup on the warm cookies to flatten the top (I used a one-cup-sized measuring cup). Allow the cookies to rest on the large baking sheet before transferring to a cooling rack for 30 minutes. Chill the cookies in the refrigerator while making the frosting.

Frosting: Mix the butter until light and fluffy. Add 2 tablespoons of heavy cream, almond extract, and vanilla extract and mix. Add the powdered sugar one cup at a time and mix for one minute. Add more heavy cream, one teaspoon at a time, until the frosting is creamy. Add a few drops of neon pink food coloring until your desired pink frosting color is reached.

Add about two tablespoons of frosting on top of the cookies and use an angled spatula to spread the frosting evenly over the cookies. Chill for 60 minutes before serving. Keep refrigerated.